Streuseled Sweet Potato Casserole

Since Thanksgiving is approaching, and everyone is asking me for my streuseled sweet potato casserole recipe, I figured I'd just post it. This recipe is fantastic! It will surely not disappoint anyone! It's a crowd favorite and it's one of those dishes that will become a staple every year for Thanksgiving. Hope you gobble it up and enjoy!!

You'll Need:

14 Cups Sweet Potato, 5 lbs, chopped into 1 inch cubes

1/2 Cup Half-N-Half

1/2 Cup Maple Syrup

1 t Vanilla

1 t Salt

1 Egg, lightly beaten

Cooking Spray

1 Cup Flour

1 Cup Packed Brown Sugar

1/2 Cup Chilled Butter, cut into small pieces

1 Cup Pecan, chopped

In a large pot, cook sweet potatoes in boiling water until fork tender, (about 15 minutes). Drain potatoes when done.

In a large bowl combine half-n-half, maple syrup, vanilla, salt and egg. Whisk until blended. Add cooked potatoes, and blend with a mixer on medium speed until creamy and smooth. Spoon mixture into a sprayed 9X13 pan.

In another bowl combine flour, brown sugar, and chilled butter. Use a pastry blender or the edge of a fork to incorporate ingredients. Mixture should become crumbly. Add pecans to mix and sprinkle on top of potatoes.

Cover potatoes with foil and make a slit on top to vent. Bake at 375 for 15 minutes covered, and and additional 25 minutes uncovered. Cook until streuseled topping is browned and potatoes have been thoroughly warmed.

Tips:

***You do not have to use the full amount of the streusel topping, you can cut the recipe in half, or use as much as you see fit. The topping is usually everyone's favorite part of the dish, so I tend to use all of it! Enjoy!!