INGREDIENTS

  • 14 cups sweet potatoes , about 5 lbs., peeled (1-inch cubed)
  • 1/2 cup half-and-half
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 3/4 teaspoon salt
  • 1 large egg , lightly beaten
  • cooking spray
  • 1/2 cup flour
  • 1/2 cup brown sugar , packed
  • 1/2 cup chilled butter , cut into small pieces
  • 1/2 cup pecans , chopped

DIRECTIONS

  1. Preheat oven to 375.
  2. Boil peeled and cubed sweet potatoes, until tender, about 12 minutesDrain.
  3. Combine the half and half, and next 4 ingredients in a lg. bowl, stirring with a whisk.
  4. Add potato to egg mixture, beat with a mixer at med. speed until smooth.
  5. Spoon potato mixture into a 9×13" baking dish coated with cooking spray.
  6. Combine flour and sugar in a food processor, and pulse to combine.
  7. Add chilled butter, and pulse until mixture resembles coarse meal.
  8. Stir in pecans and sprinkle over potato mixture.
  9. Cover, and bake at 375, for 15 minutes.
  10. Uncover, and bake an additional 25 mins., or until the topping is browned, and the potatoes are thoroughly heated.