Roasted Sweet-Potato Casserole with Praline Streusel

Name: Roasted Sweet-Potato Casserole with Praline Streusel
Prep time: 20 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 5 lb. sweet potatoes; 1/2 c. orange juice; 1 1/2 tsp. orange zest; 1/2 c. granulated sugar; 3 large eggs; 10 tbsp. unsalted butter; 1 1/2 tsp. baking powder; 2 1/2 tsp. vanilla extract; salt; 2 c. chopped pecans; 1 c. light-brown sugar

Published: Jun 25, 2007

Yields:

Prep Time:

20 mins

Total Time:

2 hrs 15 mins

Cal/Serv:

663

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Just about everyone has a favorite sweet potato recipe for Thanksgiving Dinner. Ours can be made ahead and then reheated before serving.

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Ingredients

5 lb. sweet potatoes
1/2 cup orange juice
1 1/2 tsp. orange zest
1/2 cup granulated sugar
3 large eggs
10 Tbsp. unsalted butter
1 1/2 tsp. baking powder
2 1/2 tsp. vanilla extract
salt
2 cups chopped pecans
1 cup light-brown sugar

Directions

1. Step 1Preheat oven to 350 degrees F. Using a fork, prick sweet-potatoes all over, then roast on a baking pan until soft, about 1 hour. Let cool, then peel and discard skins. Place sweet potato flesh in a large bowl and mash until smooth. Add orange juice and zest. Stir in granulated sugar, eggs, 2 tablespoons butter, baking powder, 1 1/2 teaspoons vanilla, and 1 teaspoon salt until combined. Transfer sweet-potato mixture to a buttered 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
2. Step 2In a large saucepan over medium heat, combine pecans, brown sugar, 1/8 teaspoon salt, and remaining butter and vanilla and bring to a boil. Cook for 2 minutes more, then pour over sweet-potato mixture. Bake until bubbly, 40 to 45 minutes.

From: Country Living US

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