We really do love our sweet potato recipe, but I was unfaithful a few weeks ago. I was flipping through the pages of the latest Penzey's catalog and this Sweet Potato Casserole recipe caught my eye. Brian was making roast poulet and I thought this would go with it nicely. Wow!! We were really amazed by these sweet potatoes, they are sooo Yummy!! Please make these, you will love them. I made mine in individual dishes because I thought Ian might be more drawn to them, but no such luck. He just eat the brown sugar topping. Next time I will make it in one casserole dish like the recipe suggests.
6 medium sweet potatoes
1/4 tsp. salt
2 TB. butter, softened
1 1/2 tsp. PURE VANILLA EXTRACT
3/4 tsp. PENZEYS CINNAMON
1/3 Cup sugar
1/4 Cup cream (Beth uses heavy cream, half & half works as well). I actually used skim milk and I thought it was great.
4 TB. chilled butter (1/2 stick)
1/4 Cup flour
3/4 Cup packed light brown sugar
1/2 Cup chopped pecans (optional) I would probably use more than this amount.
Preheat oven to 350°. Lightly grease a 9x13 baking pan and set aside. Peel, quarter and boil sweet potatoes for 10-15 minutes until fork tender, drain and dry well. Or, pierce 3 sweet potatoes with a fork and microwave until softened. This can take anywhere from 6-15 minutes, depending on your microwave and the size of the potatoes, so pay attention the first few times you do it! Repeat with the remaining sweet potatoes. When cool enough to handle, peel the sweet potatoes and place in a mixing bowl. Mash with a fork or potato masher. Add the salt, butter, eggs, VANILLA, CINNAMON, sugar and cream and mix until smooth. Spoon into the baking dish and spread evenly.
For the Streusel topping: In a medium bowl, combine the butter, flour and brown sugar. Mix with 2 forks or knives, a pastry blender or your fingers to the consistency of coarse meal. Stir in the pecans if using. Sprinkle over the sweet potato mixture. Bake at 350° for 30-45 minutes or until the topping is crisp and lightly browned.