Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel

Discussion in 'Food and nutrition' started by journey_7x7, Mar 22, 2005.

  1. journey_7x7

    journey_7x7 Guest

    Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel

    Makes 8 to 10 servings

    Sweet Potatoes:

    6 large sweet potatoes (4 pounds), peeled and quartered
    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 plus 2 tablespoons flour
    11/4 cups chopped pecans
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 teaspoon salt

    To make sweet potatoes: 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 to 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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