KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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STREUSELED SWEET POTATO CASSEROLE -
DAIRY Yield:
18 servings (serving size: about 1/3 cup)
INGREDIENTS: |
- 14 cups ( 1-inch) cubed peeled sweet potato
(about 5 pounds).
- 1/2 cup half-and-half
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 large egg, lightly beaten
- Cooking spray
- 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
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DIRECTIONS: |
- Preheat oven to 375 degrees
F.
- Place potato 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 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
degrees F for 15 minutes. Uncover and bake an additional 25
minutes or until the topping is browned and the potatoes are
thoroughly heated.
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KOSHER DELIGHT MAGAZINE
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