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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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great side dish, family always wants it on turkey holidays. Ingredients:
3 1/2 pounds medium sweet potatoes peeled |
3/4 cup pancake syrup |
1/2 cup orange juice |
1/4 cup butter cut in small pieces |
streusel topping |
1/4 cup all purpose flour |
3 tblsp packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/3 cup pecans chopped |
Directions:
1. Heat oven to 325F. Lightly grease a shallow 1 1/2 quart baking dish or casserole.
2. Cook potatoes in water to cover 20 to 30 minutes or until firm-tender. Drain and cool under running cold water. Slice in 1/2 inch think rounds. In prepared dish, arrange rounds in concentric circles, overlapping slices slightly. Should look like a large pinwheel.
3. Mix 1/2 cup pancake syrup with the orange juice.(you save 1/4 cup pancake syrup for the end.) Pour over potatoes. Dot with 1 tablespoon butter. Cover tightly with foil. (Can be made ahead to this point and refrigerated. Bring to room temperature before baking)
4. Bake 20 to 30 minutes until hot and potatoes have absorbed some liquid.
5. STREUSEL TOPPING Mix flour, sugar and cinnamon in a medium size bowl. With a pastry blendr or 2 knives cut in the remaining 3 tablespoons of butter until mixtrue resembles very coarse cumbs. Sir in chopped pecans. Refrigerate if making ahead.
6. remove potatoes from oven. Uncover and sprinkle with streusel. Bake uncovered 15 minutes or until topping is bubbly and lightly browned. Pour remaining 1/4 cup pancake syrup over top.
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