Prep 5 mins
Cook 45 mins
*Adopted Recipe* This is a wonderful side dish from the Woman's Day Cookbook. I made these as a holiday side dish for the first time about 9 years ago, and they have been in regular rotation since. It looks gorgeous on the table, too.
- Heat the oven to 325 degrees Farenheit, and lightly grease a 1 1/2 quart baking dish or casserole.
- Cook the potatoes in a large pot of boiling water for about 20 minutes, or until firm-tender when tested with a fork.
- Drain and cool under cold water.
- Cut in 1/2-inch thick slices, and arrange the slices in the casserole dish in a spiral pattern, overlapping slices slightly.
- Mix 1/2 cup of the syrup with the orange juice, pour over potatoes.
- Dot with 1 Tablespoon of the butter.
- Cover tightly with foil, and bake for 20-30 minutes, until hot and the potatoes have absorbed some liquid.
- In a small bowl, make the streusel topping.
- Mix flour, brown sugar and cinnamon, and using two knives or a pastry cutter cut in remaining 3 Tablespoons butter until mixture is the texture of coarse meal.
- Toss in pecans.
- Remove potatoes from oven and sprinkle with streusel mixture.
- Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned.
- Pour the remaining 1/4 cup maple syrup over the potatoes and serve immediately.
I've made this several times and it's so good, easy to make and is a crowd pleaser. I use light brown sugar instead of dark and this year I am going to use fresh squeezed oranges for the juice and sugar free pancake syrup because I am diabetic and to cut back on the carb content. I have also put marshmellows in it but it's not needed because the streusel crumb topping is just so perfect!
I was unsure how to rate this recipe. It was good but not great but I think that was my fault. I accidentally bought the wrong kind of syrup. I will probably try to make again with the right ingredients.
I'm not a sweet potato fan, but they're expected at Thanksgiving, so I made these. And they were yummy! And easy to make, too. Thanks for sharing the recipe!