Sweet potato streusel squares

1 servings

Ingredients

Quantity Ingredient
3 pounds Sweet potatoes; (about 3 large),
; peeled, cut into
; 1-inch pieces
¼ cup Butter; room temperature
; (1/2 stick)
¼ cup Sugar
1 cup Half and half
2 Eggs
⅓ cup Chopped crystallized ginger; (about 1 1/2 ounces)
1 teaspoon Vanilla extract
1 cup Golden brown sugar; (packed)
½ cup All purpose flour
½ cup Butter; room temperature (1
; stick)
1 cup Chopped pecans
1 cup Sweetened flaked coconut

Directions

FILLING

TOPPING

For Filling:

Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates.

Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt.

Spread in prepared dish (filling will be about 1 inch thick).

For toppings:

Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.) Preheat oven to 350F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

Makes 12.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 3696 Calories (kcal); 258g Total Fat; (61% calories from fat); 45g Protein; 323g Carbohydrate; 836mg Cholesterol; 1744mg Sodium Food Exchanges: 17 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 3½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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