Maple Sweet Potato Casserole with Maple Cinnamon Streusel Swirl Topping
Maple Sweet Potato Casserole with Maple Cinnamon Streusel Swirl Topping
BASE INGREDIENTS
- 4 medium sweet potatoes
- 1/4 cup Tucker Maple Syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 4 tablespoons salted butter, melted
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup Tucker Maple Syrup
- 1 cup raw walnuts, finely chopped
- 1 teaspoon cinnamon
- 8 tablespoons cold butter, cubed
1. Preheat your oven to 400 degrees F. Grease a 9x13 inch baking dish or a dish slightly smaller (no less than 2 quarts).
2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. Reduce the oven temperature to 350 degrees F
3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, vanilla, cinnamon, heavy cream, butter, and eggs, mixing until combined.
4. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add 6 tablespoons butter and use your fingers to mix the butter into the flour until a crumble forms. Stir in 1/4 cup maple syrup and the walnuts.
5. Pour half the sweet potatoes into the prepared dish. Sprinkle with 1/3 of the streusel. Spread the remaining sweet potatoes over top and sprinkle the remaining streusel evenly over the top of the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the top is dark golden.
6. Meanwhile, in a small sauce pan, brown the remaining 2 tablespoons butter over medium heat. Stir in the remaining maple syrup.
7. Just before serving, drizzle the browned maple butter over the casserole. Serve warm.