Is This the one, Sandy?
Streuseled Sweet Potato Casserole Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you're serving the dish. Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish. 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) 1/2 cup half-and-half 1/2 cup maple syrup 1 teaspoon vanilla extract 3/4 teaspoon salt 1 large egg, lightly beaten Cooking spray 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup chilled butter, cut into small pieces 1/2 cup chopped pecans Preheat oven to 375°. Place potato in a Dutch oven, 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. 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. Yield: 18 servings (serving size: about 1/2 cup) Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
