Baked Mashed Sweet Potatoes with Crumb Topping
Is it a side dish? Is it a dessert? All we know is it's really good. Let's hope there's leftovers for breakfast.
Servings and Ingredients
|5 lbs. sweet potatoes|
|1 c. packed Hy-Vee brown sugar, divided|
|¼ c. plus 2 tbsp Hy-Vee unsalted butter, divided|
|Hy-Vee salt, to taste|
|½ c. Hy-Vee all-purpose flour|
- Scrub sweet potatoes and pierce with fork in several places. Place in a single layer on a baking sheet. Bake at 375 degrees for about 50 minutes, or until tender. Let stand about 20 minutes until cool enough to handle.
- Remove and discard skins. In a large bowl, combine sweet potatoes, 1/2 cup brown sugar, 2 tablespoons butter and salt to taste. Mash with potato masher until slightly chunky or until desired consistency. Spoon into greased 9-by-13-inch baking pan.
- Combine flour and 1/2 cup brown sugar in a food processor and pulse until combined. Add 1/4 cup butter, cut into small pieces, and pulse until mixture resembles coarse meal. Sprinkle over potato mixture.
- Bake at 375 degrees, covered, for 15 minutes. Uncover and continue baking 25 minutes, or until crumb mixture is lightly browned.
200 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 50mg
- Total Carbohydrates: 39g
- Protein: 3g
Vitamin A 490%
Vitamin C 40%
Hy-Vee Seasons Fall 2008.