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
11/4 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.



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