Streuseled Sweet Potato Casserole

The crisp Fall air in New England is just beckoning me to make some of my families favorite Fall foods. This dish makes me long for Thanksgiving Day. My son was looking for the Turkey the night I made it. I lightened up the original version with a bit less syrup and milk instead of half and half. You will never notice the difference.

Enjoy!!!

Streuseled Sweet Potato Casserole

3 pounds sweet potato -- peeled and cubed
1/4 cup milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/3 teaspoon salt
1 eggs -- lightly beaten
1/4 cup flour
1/4 cup brown sugar
1/8 cup butter -- chilled and cut into small pieces
1/4 cup chopped pecans
cinnamon
nutmeg

Preparation

Preheat oven to 375°.

Place potatos in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the milk and next 4 ingredients (milk through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth - or mash with a masher. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.