Saturday, December 4, 2010

Streuseled Sweet Potato Casserole

This is probably the only semi-low calorie recipe I made on Thanksgiving. I found the recipe on Cooking Light, my go to website. Sometimes you can tell when I make something that is low calorie but this recipe was killer! It was so good and I will definitely be making it next year. It was like having desert for dinner. I liked it so much I had it for breakfast the next morning, only on Thanksgiving. I highly recommend it, but I wouldn't really eat it if you were trying to watch the calories!

Streuseled Sweet Potato Casserole
Cooking Light
Yield: 18 servings


14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon 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


Preheat oven to 375 degrees

Place potatoes 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 ( half-and-half through egg) 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 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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