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 sweet 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.

Yield: 18 servings (serving size: about 1/2 cup)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

250 (23% from fat)

Fat:

6.3g (sat 2.4g,mono 2.5g,poly 1g)

Protein:

3.3g

Carbohydrate:

46.1g

Fiber:

2.7g

Cholesterol:

22mg

Iron:

1.2mg

Sodium:

149mg

Calcium:

49mg