If you’re looking for an updated, healthier version of sweet potato casserole, look no further. I’m not a big fan of marshmallows, so when I came across this recipe, which uses a streusel topping in place of the marshmallows, I had to give it a go. The only real work here is peeling and chopping the sweet potatoes — after that, it’s not labor-intensive at all. I love the use of maple syrup to sweeten the potatoes, and the half-and-half adds creaminess. This was a hit at my work Thanksgiving potluck, and hopefully your family will also love it. It makes 18 servings, so you can definitely halve the recipe if you’re expecting a smaller gathering.
Streuseled Sweet Potato Casserole (from Cooking Light)
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
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
Preheat oven to 375°.
Place potatoes 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.