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Sunday, April 10, 2016

Sweet Potato Mash With Pecan Streusel

Sweet potatoes are a well-known superfood and an excellent addition to any holiday dinner. This dish can be assembled a day in advance. Just sprinkle it with streusel at the last minute and pop it into the oven.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: December 2011
Prep time20 minutes
Total time 55 minutes
Portion size 8 to 10


5 lb (2.25 kg) sweet potatoes, peeled and cut in large chunks
1/2 cup (125 mL) butter
1/4 cup (60 mL) whipping cream
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) all-purpose flour
1/4 cup (60 mL) packed brown sugar
3/4 cup (175 mL) pecan pieces


In large saucepan, cover sweet potatoes with water and bring to boil; cook until potatoes are tender, 7 to 9 minutes. Drain and return to pot over medium heat, shaking pan to dry potatoes.

Mash potatoes with 1/3 cup of the butter, cream, salt and pepper. Scrape into 13- x 9-inch (3 L) casserole dish, smoothing top. (Make-ahead: Let cool; cover and refrigerate for up to 2 days.)

In small bowl, rub together remaining butter, flour and sugar; mix in pecans. Sprinkle over potatoes. Bake in 400ºF (200ºC) oven until golden, 25 to 30 minutes.

Nutritional Information Per each of 10 servings:
cal 229 pro 8g total fat 10g sat. fat 6g 
carb 29g fibre 2g chol 28mg sodium 402mg 
% RDI:
calcium 17 iron 9 vit A 73 vit C 28 
folate 10

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