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Roasted Sweet Potato Casserole with Streusel Topping
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 8
Prep Time: n/a
Cook Time: n/a
Ingredients
2 Tablespoons Butter
1/2 cup Butter, for steusel
1/8 teaspoon Seasoning - Salt, for struesel
1/2 teaspoon Oranges, zest
3 Eggs, lightly beaten
1/2 Cup Sugar - White
1 1/2 Teaspoons Baking Powder
1 Cup (for streusel) Sugar - Brown
1/2 Cup (fresh) Juice - Orange
2 Cups (chopped, for streusel) Pecans
1 1/2 Teaspoons Vanilla Extract
1 Teaspoon (for streusel) Vanilla Extract
5 Pounds Potatoes - Sweet
For Casserole Pan Cooking Spray
Cooking Directions
1. Prepare casserole: Lightly coat a 9- by 13-inch pan with cooking spray and set it aside. Preheat oven to 350 degrees F. With a fork, prick sweet potato skins all over and roast on a baking sheet until soft, about 1 hour. Allow sweet potatoes to cool, then peel. Place in a large bowl and mash until smooth with a potato masher. Add orange juice and zest. Fold in eggs, granulated sugar, baking powder, vanilla, and butter. Pour the sweet potato mixture into the prepared pan. (At this point the casserole can be tightly covered and refrigerated until ready to serve.)
2. Make praline streusel: In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil. Cook 2 minutes, then pour over sweet potato mixture.
3. Bake until bubbly and brown, 40 to 45 minutes. Serve warm.
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4 of 5 Stars (3 reviews)
