Family stands divided over sweet potatoes

The recipe I’m sharing today is for sweet potatoes. So as I was looking through Wednesday’s grocery ads, I was searching for the best price on this item:

Hy-Vee – 49 cents/lb.

Dillons – 47 cents/lb.

Walmart – 25 cents/lb.

Our Thanksgiving menu has not changed over the years. Despite my attempts at introducing new recipes, my family has pretty much dictated the final choices.

When it comes to sweet potatoes, our family stands divided. I found a recipe in
( Cooking Light Magazine)
years ago for a sweet potato casserole. My father-in-law, my husband and I prefer this recipe. I will usually make this along with the traditional sweet potatoes with butter, brown sugar and marshmallows which is my mother-in-law and my sons’ fave.

I love the combination of textures in this recipe from the smooth, creamy potatoes that bake up nice and fluffy to the crunchy streusel topping. The streusel topping is like a dessert in itself.

I hope you try this recipe. It’s delicious; it’s easy to make, and it’s very impressive when you bring it to your holiday table.

Streuseled Sweet Potato Casserole

Ingredients

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

Preparation

Preheat oven to 375°.

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

Serves 18. (I obviously halve this recipe when I’m making for my group.)

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