Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup half-and-half
  • ½ cup maple syrup
  • ½ cup half-and-half
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • ½ cup chopped pecans
  • + 11 more ingredients
    • ¾ teaspoon salt
    • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
    • ½ cup all-purpose flour
    • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
    • ½ cup packed brown sugar
    • 1 teaspoon vanilla extract
    • Cooking spray
    • ¼ cup chilled butter, cut into small pieces
    • ¼ cup chilled butter, cut into small pieces
    • 1 large egg, lightly beaten
    • ½ cup packed brown sugar

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 wi...

View full recipe at My Recipes

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