Things You'll Need:
- 5 pounds cubed peeled sweet potato or yam
- 1/2 cup half-and-half or whole milk
- 1/2 cup maple syrup (PLEASE do yourself a favor and use the real stuff)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 egg, beaten
- 1/2 cup flour (I use spelt or kamut)
- 1/2 cup rapadura (or you can use brown sugar)
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup chopped pecans
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Step 1
Preheat oven to 375 degrees.
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Step 2
Place potato or yam in a Dutch oven and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
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Step 3
Combine half-and-half, maple syrup, vanilla extract, salt, and egg in a large bowl, stirring with a whisk. Add potato or yam to egg mixture; beat at medium speed until smooth. Spoon potato mixture into a greased 13×9-inch rectangular baking dish.
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Step 4
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.
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Step 5
Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Yield: about 18 servings
Comments
darlenemichaud said
on 2/12/2009 I have been craving sweet potatoes! Yummy!
healthymomof5 said
on 2/12/2009 This looks so delicious! I am saving this to favs!5*