Thanks so much for this, Marilyn. it is indeed the right one! I know Dana will 
just love this; she loves anything with sweet potatoes.
  ----- Original Message ----- 
  From: Marilyn L DeWeese 
  To: [email protected] 
  Sent: Tuesday, November 20, 2007 10:55 PM
  Subject: [RecipesAndMore] Streuseled Sweet Potato Casserole


  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.  

   


  


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