Top this maple syrup-sweetened sweet potato mash with a crispy pecan streusel.
Photo by Gwénaël Le Vot
Serves 8–10
Filling
5–6 medium sweet potatoes, rinsed and dried
Olive oil spray
½ cup milk
4 tablespoons maple syrup
2 teaspoons vanilla extract
½ teaspoon kosher salt
½ teaspoon cardamom
2 large eggs
Topping
¾ cup chopped pecans
2 tablespoons all-purpose flour
¼ cup rolled oats
4 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
Pinch of kosher salt
2 tablespoons unsalted butter, melted
⅓ cup whole pecans
Preheat oven to 375 F. Line a baking sheet with foil. Cut a small slice off the end of each sweet potato to allow steam to escape, and place potatoes on baking sheet. Spray potatoes all over with oil. Bake one hour or until tender. Spray a two-quart (9-by-9-inch) baking dish with cooking spray and set aside.
When potatoes are cool enough to handle, remove skin, place potatoes in a large mixing bowl and mash with a fork or potato masher. (You can also use a hand mixer.) Add milk, syrup, vanilla, salt, cardamom and eggs and combine. Pour mixture into the prepared dish, smoothing the top with a spatula. In another bowl, combine chopped nuts, flour, oats, brown sugar, cinnamon and salt. Stir in the melted butter, then sprinkle the nut mixture evenly over the top of the potato mixture and top with whole pecans. Bake for 30 minutes or until golden brown on top. Allow to cool at least 15 minutes before serving.
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What’s cooking at SCLiving.coop/food/chefbelinda
Cook up sweet recipes for old favorite sweet potatoes—Sweet potatoes are not just for fries anymore. Branch out and start experimenting with this naturally sweet and delicious vegetable. Besides being packed with fiber, antioxidants and vitamin A, sweet potatoes are just plain good!