The Sensitive Kitchen

Thursday, November 25, 2010

Whipped Sweet Potatoes with Pecan Streusel

My mother used to make these when I was little. With a few adaptations, I have made them every year. Note that this recipe is sized to feed a crowd of 16 to 20. I go ahead and make this amount every year because if I didn't, my family would fight over who got the leftovers.

5 lbs jewel yams (sweet potatoes)
1/2 c half-and-half
1/2 c Grade B maple syrup
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
Cooking spray
1/2 c white whole wheat flour
1/2 c Sucanat or other dark brown sugar
1/8 tsp salt
1/4 to 1/3 c butter, softened
1/2 c chopped pecans

Peel the yams, cut them into chunks, and steam them until fork-tender. Let rest until cool enough to handle.

Place steamed yams in the work bowl of a food processor with half-and-half, maple syrup, vanilla, salt and egg (this may have to be done in batches). Puree until smooth. Spoon potato mixture evenly into a 13"x9" baking dish coated with cooking spray.

Combine flour, sugar and salt in a bowl. Work butter in with your hands until mixture is the texture of wet sand. It should come together when squeezed but crumble apart very easily. The amount of butter you use will depend on the moisture present in your flour; you will need more in dry weather. When the texture is right, stir in the pecans. (This streusel can be prepared a couple of weeks ahead and frozen; bring to room temperature before use.)

Sprinkle streusel over whipped yams. (Casserole can be held at this point for 1 day in refrigerator). Bake covered at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned.



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