sweet potato casserole w/ pecan struessel topping

Name: sweet potato casserole w/ pecan struessel topping
Cuisine: American
Ingredients: 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces; 4 large eggs; 1/2 cup pure maple syrup; 2 tablespoons vanilla extract; 1 tablespoon fresh lemon juice; 2 teaspoons salt; 1 cup (packed) golden brown sugar; 1/2 cup chopped pecans (about 2 ounces); 1/4 cup ( 1/2 stick) chilled butter, cut into 1/4-inch pieces; 1/2 cup All purpose flour

1 step

Updated at: Wed, 27 Nov 2024 14:36:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories410.9 kcal (21%)

Total Fat10.7 g (15%)

Carbs72.7 g (28%)

Sugars37.1 g (41%)

Protein6.6 g (13%)

Sodium601.7 mg (30%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Filling

5 poundssweet potatoes

red-skinned, yams, peeled, cut into 1 1/2-inch pieces

4eggs

large

½ cuppure maple syrup

2 tablespoonsvanilla extract

1 tablespoonfresh lemon juice

2 teaspoonssalt

Topping

1 cupgolden brown sugar

packed

½ cuppecans

chopped

¼ cupbutter

chilled, cut into 1/4-inch pieces

½ cupall purpose flour

Instructions

Step 1

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.) Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.