Ingredients
-
5
-
1/2
-
1/2
-
1
-
3/4
-
1
-
-
1/2
-
1/2
-
1/4
-
1/2
-
-
-
-
Directions
Crispy Streuseled Sweet Potato Casserole, This is very good, not too sweet; a nice alternative to the marshmallow topped version I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving , This was amazing Delicious recipe, tried it the other night for the first time I only made one tweak I added a couple TBS of sugar to the potato mixture to sweeten it up just a touch Thank you for posting this I will be making it again and again , Absolutely delicious!!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Place Potatoes in Large Pot of Water and Cook Until Tender. |
|
3
Done
|
Drain, Cool Slightly and Peel. |
|
4
Done
|
Cut Into Chunks. |
|
5
Done
|
Combine the Half-and-Half and Next 4 Ingredients in a Large Bowl, Stirring With a Whisk. |
|
6
Done
|
Add Potato to Egg Mixture, Beat With a Mixer at Medium Speed Until Smooth. |
|
7
Done
|
Spoon Potato Mixture Into a 13 X 9-Inch Baking Dish Coated With Cooking Spray. |
|
8
Done
|
Combine Flour and Sugar in a Food Processor; Pulse to Combine. |
|
9
Done
|
Add Chilled Butter, Pulse Until Mixture Resembles Coarse Meal. |
|
10
Done
|
Stir in Pecans; Sprinkle Over Potato Mixture. |
|
11
Done
|
Cover and Bake at 375 Degrees For 15 Minutes. |
|
12
Done
|
Uncover and Bake 25 Minutes More or Until the Topping Is Browned and the Potatoes Are Heated Through. |
