Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel

Makes 8 to 10 servings

Sweet Potatoes:
6 large sweet potatoes (4 pounds), peeled and quartered
6 tablespoons butter
3/4 teaspoon salt
1/3 cup whole milk
1/2 cup real maple syrup
2 eggs, beaten

Spiced Pecan Streusel:
6 tablespoons butter, softened
3/4 cup packed brown sugar
1/2 cup plus 2 tablespoons flour
1 1/4 cups chopped pecans
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

To make sweet potatoes: Preheat oven to 350 degrees. Grease a 9-by-
13-inch baking dish; set aside.
In a large pot of water, bring sweet potatoes to a boil. Reduce
the heat and simmer 25 to 30 minutes until tender. Drain well.
Transfer potatoes to a mixer and add butter and salt. Mix until
butter is melted. In succession, add milk, syrup and beaten eggs,
beating potatoes between additions and scraping down sides of bowl.
Mix potatoes until smooth.
Transfer potato mixture to reserved baking dish and smooth the
top. To make the topping: In a small bowl, mix butter, brown sugar,
flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle
evenly over potatoes.
Bake, uncovered, in preheated oven for about 25 to 30 minutes,
until potatoes are hot through and streusel is toasted and crunchy.

Courtesy of: Kathy Casey Food Studios

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