Streusel Sweet Potatoes

Recipe courtesy of Aveline

• 3 ½ - 5 lb. sweet potatoes
• ½ cup maple syrup + ¼ cup
• 1/3 cup orange juice
• 1 Tbs. butter

Topping:

• ¼ cup flour
• ½ tsp. cinnamon
• 1/3 cup chopped pecans
• 3 Tbs. light brown sugar
• 3 Tbs. butter

1. Cook potatoes in large pot of water for 20 minutes or until firm/tender. Be sure to peel well; little bumps turn into black spots when cooked

2. Drain, cool, peel and cut into ½” thick slices

3. Arrange on greased baking dish in concentric circles, overlapping slices slightly.

4. Mix ½ cup syrup w/ orange juice. Pour over potatoes & dot with butter.

5. Cover tightly with foil.

6. Bake 20-30 minutes or until hot – use 350 oven or whatever temperature you’re using for other dishes – this is a very forgiving recipe

7. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 min more

8. Pour on remaining ¼ cup syrup

Topping:

Mix flour, brown sugar & cinnamon in medium bowl.

Cut in butter till mixture resembles coarse crumbs. Stir in pecans,

Refrigerate if making ahead.

• I usually cook and slice the potatoes 1-2 days ahead, putting them in a greased corning-type 9x13 dish and wrap with foil
• Then on the day of, I take out early in the day so they get to room temperature and continue with steps #4-7 about 45 minutes before serving.