HASSELBACK SWEET POTATO WITH PECAN STREUSEL
Sweet potatoes come in different colors, from white to yellow to orange to orange-red. The darker the inside, the sweeter it is. I chose white because I was adding maple syrup and brown sugar, but any sweet potato will do.
Provided by Yoly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
- Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
- Bake in the preheated oven until tender, 45 to 60 minutes.
- Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
- Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.
Nutrition Facts : Calories 910.5 calories, Carbohydrate 139.7 g, Cholesterol 71 mg, Fat 36.9 g, Fiber 15.5 g, Protein 9.8 g, SaturatedFat 17.9 g, Sodium 554.9 mg, Sugar 57 g
SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL
Categories Fruit Side Bake Vegetarian High Fiber Casserole/Gratin Apricot Pecan Sweet Potato/Yam Fall Gourmet
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
- In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
- Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
- Reduce oven temperature to 400°F.
- In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.
SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
SWEET POTATO TART WITH COCONUT CRUST AND PECAN STREUSEL
Provided by Frank Stitt
Categories Rum Nut Vegetable Dessert Bake Thanksgiving Coconut Pecan Sweet Potato/Yam Fall Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 32
Steps:
- To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
- To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
- On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
- Preheat the oven to 375°F.
- Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
- To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
- Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
- Lower the oven to 350°F.
- In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
- To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
- Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
- Variation:
- Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.
SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN-STREUSEL RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don't want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.
PECAN STREUSEL SWEET POTATO PIE
This is a very old recipe from one of my mom's Workbasket Magazine. Did you know that the sweet potato belongs to the morning glory family. Some sweet potatoes have tan skin and pale yellow flesh and a dry ,fluffy texture when cooked, like a regular potato. Others have a dark reddish or purple like skin and deep orange flesh and...
Provided by Pat Duran
Categories Pies
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 376^. Lower rack to lower third of the oven. --- Line the frozen pie shell with foil or parchment paper and fill with pie weights or raw shot-grain rice.Bake 20 minutes; then lift an edge of the foil, if the dough looks wet, continue to bake, checking every 5 minutes until the dough is pale gold,don't bake longer than 25-30 minutes total. Cool on wire rack. Reduce oven temperature to 350^.
- 2. Bake sweet potato in the oven for 55 minutes wrapped well in foil or microwave on high until tender,wrapped in wax paper or cling wrap, about 6-10 minutes. set aside to cool. Peel and mash with a fork or puree in a food processor until smooth. You will need 1 cup of the puree.(Sometimes I just use a small can of sweet potatoes, drained and mashed- but don't tell mom).
- 3. In a large bowl, stir the brown sugar, salt and eggs, Add spices and mix well. stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.
- 4. Bake until filling is firm, about 20 minutes. Slide pie rack forward and sprinkle the pecan streusel evenly over the top and continue baking until the filling is slightly risen and firm in the middle,when tested with a table knife; 20-25 minutes more. Remove from oven and cool on wire rack.
SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN STREUSEL
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot.
- Add 2 tbsp. butter, .25 cups milk, .5 tsp. cinnamon, 2 tbsp. brown sugar and .125 tsp. salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
- Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
- While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine 4 tbsp. butter, .25 cup brown sugar, .25 cup flour, .5 tsp. cinnamon, .125 tsp salt, and pecans. Stir until thoroughly combined.
- Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.
SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING
This sweet potato casserole is TO DIE FOR. And, this is incredibly easy to make - it can even be assembled a day ahead of time. Recipe from the Junior League of South Bend, Indiana. ***P.S. I would NOT recommend using oats on top as one of the reviewers of this recipe has done. It will spoil the dish.
Provided by Shannon Cooks
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
- Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
- Mix brown sugar, butter, flour, and.
- cinnamon with fingertips until mixture is crumbly. Stir in nuts.
- Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.
Nutrition Facts : Calories 724.8, Fat 30.9, SaturatedFat 11.9, Cholesterol 105.5, Sodium 456.5, Carbohydrate 109.3, Fiber 6.9, Sugar 76, Protein 7.8
SWEET POTATO PIE BAKED OATMEAL WITH CRUNCHY PECAN STREUSEL TOPPING
Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
- Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
- Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
- Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
- Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.
SWEET POTATO MUFFINS WITH MAPLE PECAN STREUSEL TOP
These are Richards favorite muffins, I only make them in the fall and winter months, not really sure why I don't make them more often i guess I think muffins are for the colder months. But hope you like these as much as we do. Just a note you can replace the wheat flour with barley, spelt, or oat flour,
Provided by Jean Romero
Categories Other Snacks
Time 40m
Number Of Ingredients 22
Steps:
- 1. Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
- 2. PREPARATION FOR STREUSEL Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
- 3. For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
- 4. Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
- 5. In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
- 6. Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
- 7. Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.
SWEET POTATO PIE WITH A PECAN-CRUNCH STREUSEL
Sweet potato pie is a beloved classic that has adorned Southern dessert tables for decades. Even though it's not limited to the holidays, at this time of year it provides a tasty option for those who may prefer an alternative to pumpkin pie. The pecan-crunch streusel is really what sets this sweet potato pie apart,...
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside. In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined. Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes. Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand. After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed. Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.
SWEET POTATO TART WITH COCONUT CRUST AND PECAN STREUSEL RECIPE | EPICURIOUS.COM
This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).
Provided by @MakeItYours
Number Of Ingredients 28
Steps:
- To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
- To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
- On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
- Preheat the oven to 375°F.
- Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
- To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
- Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
- Lower the oven to 350°F.
- In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
- To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
- Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
- Variation:
- Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.
- Frank Stitt's Southern Table
- Artisan
MAPLE SQUISHED SWEET POTATO BAKE W/ SPICED PECAN STREUSEL
Make and share this Maple Squished Sweet Potato Bake W/ Spiced Pecan Streusel recipe from Food.com.
Provided by bayou-mimi
Categories Fruit
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-by- 13-inch baking dish; set aside.
- In a large pot of water, bring sweet potatoes to a boil.
- Reduce the heat and simmer 25 to 30 minutes until tender.
- Drain well.
- Transfer potatoes to a mixer and add butter and salt.
- Mix until butter is melted.
- In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl.
- Mix potatoes until smooth.
- Transfer potato mixture into the reserved baking dish and smooth the top.
- To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes.
- Bake, uncovered, in preheated oven for about 25 to 30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
PECAN STREUSEL SWEET POTATO CASSEROLE
This is a staple on my Thanksgiving table!
Provided by Susan Din
Categories Other Side Dishes
Time 1h55m
Number Of Ingredients 14
Steps:
- 1. BAKE SWEET POTATOES: Position rack in center of oven and preheat to 400° Pierce each potato with fork and place on foil lined baking sheet. Bake until tender, about 50-60 minutes. Then cool until easy to handle-but still hot. While potatoes bake, grease a 9x13/2qt casserole, and make streusel.
- 2. STREUSEL: In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter using a pastry blender, or your fingertips until coarse and crumbly. Set aside.
- 3. MAKE FILLING When you can handle the potatoes, cut in half lengthwise and scoop out flesh into large bowl. Add sugar, butter, vanilla, and salt. Mash with potato masher or for a smoother purée, use an electric mixer.
- 4. ASSEMBLE: Spread sweet potato mixture in prepared dish. Sprinkle streusel evenly over top and bake until golden brown, about 20-30 minutes. Let stand 5 minutes before serving. Streusel and filling can be made up to 2 days ahead and refrigerated, separately, covered. Assemble and bake until golden, approximately 45 minutes.
SWEET POTATO GRATIN WITH PECAN-GINGER STREUSEL
Categories Potato Casserole/Gratin Fall Thanksgiving Buffet Dinner Side Bake Vegetarian
Number Of Ingredients 10
Steps:
- Heat oven to 350F. Lightly butter shallow 2 Qt baking or casserole dish.
- Bring large pot of salted water to boil. Add potatoes and until just barely tender when tested with knife, 15 - 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1/2 in. thick rounds.
- Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, melted butter and salt; pour over potatoes. Cover tightly with foil and bake for 20 minutes.
- Meanwhile, make streusal topping: in a medium bowl, combine flur and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
- Remove potatoes from oven. Uncover and sprinkle with Streusal Topping. Bake, uncovered, until lightly browned, 15-20 minutes.
- Refrigerate the gratin for up to 1 day. Reheat, covered, in 375F oven until heated through, 25-30 minutes.
SWEET POTATO PECAN STREUSEL
Got through a recipe exchange - friend said it was the hit of her Thanksgiving feast and after making it I can see why! This recipe is also really easy to halve - just put it in a 9x9 pan and bake for the same amount of time.
Provided by sofie-a-toast
Categories Mashed Potatoes
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix sugar, pecans, and butter in small bowl. Cover and chill until ready to use.
- Butter 13x9x2 glass baking dish.
- Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 mins, drain, let stand in colander 15 minutes, puree in processor or with a masher.
- Beat eggs, syrup, vanilla, lemon juice, and salt in large bowl. Mix in pureed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
- Bake til sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes.
Nutrition Facts : Calories 380.7, Fat 10.6, SaturatedFat 3.9, Cholesterol 86.6, Sodium 663.9, Carbohydrate 65.2, Fiber 7.3, Sugar 27.8, Protein 6.7
SWEET POTATO BAKE WITH PECAN STREUSEL
Steps:
- To make sweet potatoes: Preheat oven to 350 degrees. Grease a 9x13-inch baking dish; set aside. In a large pot of water, bring sweet potatoes to a boil. Reduce the heat and simmer 25-30 minutes until tender. Drain well. Transfer potatoes to a mixer and add butter and salt. Mix until butter is melted. In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl. Mix potatoes until smooth. Transfer potato mixture to reserved baking dish and smooth the top. To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes. Bake, uncovered, in preheated oven for about 25-30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
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