VEGETABLES - SWEET POTATO CASSEROLE #2

Makes about 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°.

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 and 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.

MY NOTE: (1) I roast the sweet potatoes in a 350F oven for about 1 hour or until a knife can pierce through.  If the sweet potatoes are very sweet, the amount of maple syrup can be reduced.  (2) I like more streusel toppings so I used 6 tablespoons unsalted butter, 1 cup flour, ¾ cup brown sugar, and 1 cup chopped pecans or walnuts.  (3) I also like to add ½ teaspoon nutmeg to the streusel.  (4) For the marshmallow fans, scatter about 2 cups of small marshmallows on top of the streusel at the end of baking time and put the oven on BROIL for about 1-2 minutes until the marshmallows turn golden brown. 

From Cooking Light Magazine, November 2002.