Spiced Vanilla Custards With Sweet Potato Streusel Food

SWEET POTATO STREUSEL

Sweet Potato Streusel image

Provided by Veronica Betancourt

Categories Ginger Dessert Bake Coconut Pecan Sweet Potato/Yam Bon Appétit California

Yield Makes 12

Number Of Ingredients 14

Ingredients

Filling
3 pounds sweet potatoes (about 3 large), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter, room temperature
1/4 cup sugar
1 cup half and half
2 eggs
1/3 cup chopped crystallized ginger (about 1 1/2 ounces)
1 teaspoon vanilla extract
Topping
1 cup (packed) golden brown sugar
1/2 cup all purpose flour
1/2 cup (1 stick) butter, room temperature
1 cup chopped pecans
1 cup sweetened flaked coconut

Steps:

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 350°F. 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.

STREUSEL SWEET POTATOES

Streusel Sweet Potatoes image

"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups mashed sweet potatoes
1/4 cup whole milk
1 large egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Steps:

In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.

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