Ingredients Jump to Instructions ↓

  1. 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

  2. 1/2 cup half-and-half

  3. 1/2 cup maple syrup

  4. 1 teaspoon vanilla extract

  5. 3/4 teaspoon salt

  6. 1 large egg, lightly beaten

  7. Cooking spray

  8. 1/2 cup all-purpose flour

  9. 1/2 cup packed brown sugar

  10. 1/4 cup chilled butter, cut into small pieces

  11. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

  3. 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.

  4. 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.

  5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.


Send feedback