In my opinion, this was the best dish of all Thanksgiving! The sweet potatoes can be baked the day before and left in the refrigerator overnight. I highly recommend this if you have to take a dish to a holiday event.
6 medium sweet potatoes (5 pounds)
5 Tbl unsalted butter, cut into 5 pieces
1/2 cup all purpose flour
1/2 cup packed dark brown sugar
1/4 tsp table salt
1 cup pecans
5 Tbl unsalted butter, melted
2 tsp table salt
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1 Tbl vanilla extract
4 tsp lemon juice (from 1 lemon)
3 Tbl granulated sugar
4 large egg yolks
1 1/2 cups half-and-half
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Poke sweet potatoes several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning them once, until they are very tender, 1 to 1 1/2 hours. Remove potatoes from oven and cut in half lengthwise to release steam; cool at least 10 minutes. Reduce oven temperature to 375 degrees.
While the potatoes are baking, coat a 13 by 9 inch dish with cooking spray. Pulse flour, brown sugar, and slat in food processor until blended. Sprinkle butter pieces over flour mixture and pulse until crumbly. Sprinkle nuts over mixture and pulse until nuts are just chopped into medium pieces. Transfer streusel to a medium bowl and return empty workbowl to processor.
Once potatoes have cooled, scoop the flesh into a large bowl. Transfer half of the potato flesh to food processor. Break the remaining potato flesh into small chunks. Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. Add sugar and egg yolks. With processor running, pour half and half through feed tube and process until blended, about 20 seconds. Transfer mixture to bowl with the rest of the potatoes and stir gently to combine.
Pour filling into prepared baking dish and spread into an even layer. Sprinkle with the streusel, and bake 40-45 minutes. Cool 10 minutes before serving.
6 medium sweet potatoes (5 pounds)
5 Tbl unsalted butter, cut into 5 pieces
1/2 cup all purpose flour
1/2 cup packed dark brown sugar
1/4 tsp table salt
1 cup pecans
5 Tbl unsalted butter, melted
2 tsp table salt
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1 Tbl vanilla extract
4 tsp lemon juice (from 1 lemon)
3 Tbl granulated sugar
4 large egg yolks
1 1/2 cups half-and-half
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Poke sweet potatoes several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning them once, until they are very tender, 1 to 1 1/2 hours. Remove potatoes from oven and cut in half lengthwise to release steam; cool at least 10 minutes. Reduce oven temperature to 375 degrees.
While the potatoes are baking, coat a 13 by 9 inch dish with cooking spray. Pulse flour, brown sugar, and slat in food processor until blended. Sprinkle butter pieces over flour mixture and pulse until crumbly. Sprinkle nuts over mixture and pulse until nuts are just chopped into medium pieces. Transfer streusel to a medium bowl and return empty workbowl to processor.
Once potatoes have cooled, scoop the flesh into a large bowl. Transfer half of the potato flesh to food processor. Break the remaining potato flesh into small chunks. Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. Add sugar and egg yolks. With processor running, pour half and half through feed tube and process until blended, about 20 seconds. Transfer mixture to bowl with the rest of the potatoes and stir gently to combine.
Pour filling into prepared baking dish and spread into an even layer. Sprinkle with the streusel, and bake 40-45 minutes. Cool 10 minutes before serving.
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