Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel
ready in: 1-2 hrs
recipe id: 31259
cook method: stovetop, oven
photo by: reneeboldman
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6 large sweet potatoes, peeled and quartered
6 tablespoons butter
3/4 teaspoon salt
1/3 cup whole milk
1/2 cup real maple syrup
2 eggs, beaten
Spiced Pecan Streusel
6 tablespoons butter, softened
3/4 cup packed brown sugar
1/2 cup flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
1 1/4 cup chopped pecans
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
To make sweet potatoes: Preheat oven to 350 degrees F. Grease a 9-by- 13-inch baking dish; set aside.
In a large pot of water, bring sweet potatoes to a boil. Reduce the heat and simmer 25 to 30 minutes until tender. Drain well.
Transfer potatoes to a mixer and add butter and salt. Mix until butter is melted. In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl.
Mix potatoes until smooth.
Transfer potato mixture to reserved baking dish and smooth the top. To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes.
Bake, uncovered, in preheated oven for about 25 to 30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
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