Yield: 18 servings
Prep Time: 30 min
Cook Time: 1 hour 30 min
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half and half cream (not fat-free)
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup packed brown sugar
4 tablespoons (1/2 stick) chilled butter, cut into small pieces
1/2 cup chopped pecans
1. Preheat oven to 375°F. Spray 13x9-inch baking dish with nonstick spray.
2. Place potato in Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half & half and next 4 ingredients (through eggs) 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 prepared pan.
4. 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.
5. Cover and bake for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
*If you do not have a food processor, use a pastry blender to cut the butter into the flour/sugar mixture until the mixture resembles coarse meal.
*To make ahead: Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in the 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 & half) the day you're serving the dish.
Nutritional Information per serving:
Serving size: 1/2 cup
Calories per serving: 205
Fat per serving: 6g
Saturated Fat per serving: 2.5g
Sugar per serving: 16g
Sodium per serving: ,span class="sodium">164g
Fiber per serving: 3.5g
Protein per serving: 3g
Cholesterol per serving: 21mg
Carbohydrates per serving: 36g
WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5.5
Source: RecipeGirl.com (via Cooking Light)