Stylish Plus Size Dresses

My Favorite Thanksgiving Recipes-Part 3

You will be SO glad you came back for my final recipe because it so insanely good! You can serve it as a side dish or even dessert because it”s THAT decadent. But, however you eat it and whenever you eat it, you are going to love it! And it is even good for you too because of the beautiful orange beta carotene in the sweet potatoes, so eat up and know that while you are amusing your palate you are also nourishing your soul. Enjoy and please post and share your fav Thanksgiving recipes too!

 

streuseled sweet potato casseroleStreuseled Sweet Potato Casserole

Cooking Light, November 2002

 

 

 

14 cups (1-inch) cubed peeled sweet potato/yams (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
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
Add 1/8 teaspoon ground red pepper if you want slots online to add a bit of heat to this sweet dish

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)

 

Notes: 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.

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