Recipe for Streuseled Sweet Potato Casserole

Cindy Wales

Ingredients:

* 14 cups (1-in) cubed peeled sweet potato (about 5 lbs)

* 1/2 cup half-and-half

* 1/2 cup maple syrup

* 1 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 pound unsalted (sweet) butter, melted

Directions:

Preheat oven to 375 degrees. 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, maple syrup, vanilla, salt and 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 (serving size: about 1/2 cup) Weight Watchers Point value = 5