Monday, November 24, 2008

Streuseled Sweet Potatoes

  • 5 pound(s) sweet potatoes of equal size
  • Olive oil
  • 1/3 cup(s) cane syrup
  • 1/4 cup(s) unsalted butter
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/2 cup(s) chopped nuts (walnuts, pecans, or almonds)
  • 1/3 cup(s) all-purpose flour
  • 1/3 cup(s) (packed) light brown sugar
  • 1/2 teaspoon(s) ground cinnamon
  • 3 tablespoon(s) cold unsalted butter, cut into pieces


  • 1. Heat oven to 350 degrees F. Rub sweet potatoes lightly with oil; place on a baking sheet and roast 1 hour, or until very tender. Let stand until cool enough to handle. Raise oven temperature to 375 degrees F.
  • 2. Meanwhile, heat syrup, butter, salt, and pepper in a small saucepan over medium heat until butter melts; whisk to combine.
  • 3. Split open potatoes and scoop out soft flesh into a large bowl; drizzle syrup mixture over potatoes and stir with a wooden spoon until incorporated. Transfer mixture to a 1 1/2-quart ovenproof serving dish.
  • 4. In a small bowl, combine nuts, flour, sugar, cinnamon, and a pinch of salt. Add butter and rub in with fingers until streusel is evenly moistened and forms clumps; sprinkle over sweet potato mixture. Bake 35 minutes, or until streusel is browned.

1 comment:

-Melissa- said...

This sounds yummy! Can't wait to try this recipe. Thanks!