Sweet Potato Casserole
If you don’t love the mashing part of the sweet potato casserole, then this is your recipe! This will tastes just as good as the traditional (maybe even better) and is super easy to make. Plus, the brown sugar, maple syrup, and cream don’t hurt!
INGREDIENTS
For the potatoes:
– 5 lb sweet potatoes, peeled and cut into 1/2-inch pieces
– 3 1/2 tbsp all-purpose flour
– 1/3 cup light brown sugar
– 1 tsp salt
– 1/2 cup maple syrup
– 1 cup heavy cream
For the pecan streusel
– 1 1/2 cups chopped toasted pecans
– 2 tbsp all-purpose flour
– 1/4 cup light brown sugar
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp ground nutmeg
– 4 tbsp unsalted butter, cut into 1/2-inch cubes
INSTRUCTIONS
– Place the peeled and chopped potatoes in a large stock pot, and fill with cold water and 1 tbsp salt, covering the potatoes by 1 inch. Bring the water to a boil over medium heat, reduce it to a simmer, and cover. Cook the potatoes until they are tender but not mushy. You want a slight texture since they will cook in the oven, 15-20 minutes.
– Preheat oven to 350°F.
– Once the potatoes are cooked, drain them and place in a greased 9×13 baking dish. Sprinkle the potatoes with brown sugar, flour, and salt. Pour over the maple syrup and heavy cream.
– In a small bowl, combine the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Mix to combine. Work the pieces of the butter into the dry mixture until it resembles coarse sand. Sprinkle the streusel over the prepared potatoes.
– Bake in the preheated oven until the liquid is bubbling throughout the center and the streusel is browned, 55-60 minutes.
