streusel-topped souffle sweet potatoes
(3 ratings)
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Yum! We'll have to try another time, neighbor is bringing sweet potatoes this Thanksgiving.
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(3 ratings)
yield
8 serving(s)
cook time
1 Hr 15 Min
Ingredients For streusel-topped souffle sweet potatoes
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3 lbsweet potatoes, peeled, cut into 1 1/2" chunks
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1/2 c1/2 & 1/2
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10 Tbspbutter, melted
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2 Tbsplight brown sugar
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1/2 clight brown sugar, packed
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3/4 tspsalt
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1 tspcinnamon, ground
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1/2 tspnutmeg, ground
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1/4 tsppepper
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1 1/2 call purpose flour
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2 lgeggs, beaten
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confectioners' sugar
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cinnamon, ground
How To Make streusel-topped souffle sweet potatoes
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1In large pot, bring potatoes with enough salted water to cover by 1" to boil over high heat; reduce heat to medium. Simmer until tender, 15 - 20 minutes; drain well. Transfer to bowl. Add 1/2 & 1/2, 2 Tbsp butter, 2 Tbsp brown sugar, salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg & pepper. On medium speed, beat until light & smooth, about 5 minutes; cool. Cover; refrigerate.
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2In bowl, combine flour with remaining 1/2 C brown sugar, 1/2 tsp cinnamon & 1/4 tsp nutmeg. Stir in remaining 8 Tbsp butter until crumbs form. Cover; refrigerate.
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3About 2 1/2 hours before serving, remove potatoes & crumb topping from refrigerator. Preheat oven to 350 degrees F. Coat 1 1/2 qt baking dish with cooking spray. Stir eggs into potato mixture. Transfer to baking dish. Top with crumb mixture. Bake 50 - 55 minutes or until hot & golden. let stand 10 minutes before serving. Sprinkle confectioners's sugar & cinnamon over whole dish.
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