This is a delicious side dish for fall — the streusel topping adds a lot of flavor and texture. It’s wonderful served with ham, pork roast, or turkey.
INGREDIENTS:
For the filling:
4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm
4 tablespoons butter, soft
1/2 cup heavy cream
2 eggs, beaten
3 tablespoons pure maple syrup
1/2 teaspoon salt
For the streusel:
8 tablespoons cold salted butter, cut into small cubes
1/4 cup all-purpose flour
1/2 cup pecans, chopped
1/3 cup cornflakes, roughly crushed
2/3 cup toasted coconut (VERY lightly toasted)
1/3 cup packed brown sugar
2 tablespoons butter, melted
METHOD:
Lightly mist 9 x 9-inch casserole baking dish with cooking spray. Set aside.
Remove the skins from sweet potatoes. Mash the sweet potatoes. Add the butter, cream, eggs, maple syrup, and salt and whip until light and fluffy. Place mixture in casserole baking dish.
For the topping, cut butter into the flour until the mixture is crumbly. Stir in the pecans, cornflakes, toasted coconut, and brown sugar. Sprinkle the mixture evenly over the sweet potatoes. Drizzle with melted butter.
Bake at 350° for 25-30 minutes or until the topping is golden. If the streusel is browning too quickly, cover it with foil. Watch carefully, since the coconut tends to scorch quickly if baked too long.
NOTE: If preparing ahead, don’t add the streusel until baking time. If the casserole is cold, allow it to sit at room temperature for an hour before baking. Cover with foil and bake at 350° for 15 minutes. Uncover, then sprinkle the streusel mixture evenly on top and bake for 15-20 minutes, or until the casserole is warm and the topping is golden.
