Ingredients

• 7 cups (1-inch) cubed peeled sweet potato (about 2.5 pounds)
• 1/4 cup half-and-half
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt 1 egg, lightly beaten
• Cooking spray
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 Tbs chilled butter, cut into small pieces
• 1/3 cup chopped pecans

Directions

Preheat oven to 375°. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. 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.

Credit:

Cooking Light, Nov. 2002