Maple Squished Sweet Potato Bake W/ Spiced Pecan Streusel
I have no idea where I found this recipe, but I'm adding to our Thanksgiving menu this year.
- Ready In:
- 1hr 10mins
- 4 lbs sweet potatoes, peeled and quartered (about 6 large)
- 6 tablespoons butter
- 3⁄4 teaspoon salt
- 1⁄3 cup whole milk
- 1⁄2 cup real maple syrup
- 2 eggs, beaten
Spiced Pecan Streusel
- 6 tablespoons butter, softened
- 3⁄4 cup packed brown sugar
- 1⁄2 cup flour, plus
- 2 tablespoons flour
- 1 1⁄4 cups chopped pecans
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- Preheat oven to 350 degrees.
- Grease a 9-by- 13-inch baking dish; set aside.
- In a large pot of water, bring sweet potatoes to a boil.
- Reduce the heat and simmer 25 to 30 minutes until tender.
- Drain well.
- Transfer potatoes to a mixer and add butter and salt.
- Mix until butter is melted.
- In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl.
- Mix potatoes until smooth.
- Transfer potato mixture into the reserved baking dish and smooth the top.
- To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes.
- Bake, uncovered, in preheated oven for about 25 to 30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
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This recipe is simply outstanding! This is similar to the recipe #80593 that my family has been making for as long as I can remember but we all decided we like this one better! What really *makes* this recipe is the spices in the topping. I made exactly to the recipe except that instead of boiling the sweet potatoes, I cut them into about 3/4-inch chunks, drizzled on a tiny bit of olive oil, and roasted them at 400 deg. F for 45 minutes. Made this for a Thanksgiving potluck and my family requested that I make it again Thursday for T-giving day. I'm also printing out a copy for someone else that was at the potluck. Thanks so much for the recipe bayou-mimi!Reply
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