1BAKE SWEET POTATOES:
Position rack in center of oven and preheat to 400°
Pierce each potato with fork and place on foil lined baking sheet.
Bake until tender, about 50-60 minutes. Then cool until easy to handle-but still hot.
While potatoes bake, grease a 9x13/2qt casserole, and make streusel.
In a medium bowl, combine flour, brown sugar, salt, and pecans.
Cut in butter using a pastry blender, or your fingertips until coarse and crumbly.
When you can handle the potatoes, cut in half lengthwise and scoop out flesh into large bowl.
Add sugar, butter, vanilla, and salt.
Mash with potato masher or for a smoother purée, use an electric mixer.
Spread sweet potato mixture in prepared dish. Sprinkle streusel evenly over top and bake until golden brown, about 20-30 minutes.
Let stand 5 minutes before serving.
Streusel and filling can be made up to 2 days ahead and refrigerated, separately, covered. Assemble and
bake until golden, approximately 45 minutes.
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