SWEET POTATO CASSEROLE WITH STREUSEL
Steps:
- Position rack in center of oven and preheat to 400 degrees.
- Line rimmed baking sheet with aluminum foil.
- Pierce each potato with fork and transfer to baking sheet.
- Bake until tender, about 50 minutes.
- Cool until easy to handle.
- Heat oil and butter in a medium skillet over medium heat until butter melts.
- Split vanilla bean lengthwise; scape out seeds.
- Add seeds and vanilla bean pod to oil mixture; cook 30 seconds.
- Remove pan from heat; let stand 10 minutes.
- Remove pod and discard.
- Preheat oven to 375 (350 for convection) degrees.
- Remove cooked sweet potato from skin. Place sweet potato mash in a medium bowl.
- Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon and evaporated milk to potatoes.
- Beat with a mixer at medium speed until smooth.
- Spoon potato mixture into a 11x7 inch baking dish coated with cooking spray.
- Add oats, pecan, flour, remaining 1/4 cup sugar and remaining 1/4 teaspoon salt to butter mixture; toss.
- Sprinkle over potato mixture.
- Bake at 375 (350/convection) for 35 (30/convection) minutes, or until bubbly around the edges.
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