This is a deliciously sweet sweet potato side dish. Fabulous with a savory main dish, such as roasted chicken or turkey. The streuseled topping adds a nice, crunchy touch. Recipe from Cooking Light.


  • 14  cups  (1-inch) cubed peeled organic 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


  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.