Streuseled Sweet
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| One of the good things about fall is eating seasonal foods like sweet potatoes. This is a favorite Thanksgiving sweet potato casserole that comes from Cooking Light Magazine. In addition to being really tasty and easy to make, the entire casserole can be made up to two weeks ahead of time and frozen and then thawed in the refrigerator and baked when you need it. Since there's just the two of us and we frequently go visit family for the holidays, I sometimes split this casserole into two pans and bake one and freeze one for later. | ||
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Preheat oven to 375°. Place potato cubes in a Dutch oven or large stock pot and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. If you don't have a food processor, you can do this by hand just like making pie crust. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. |
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