Page 20 - 2019TOHCookbook

16
RUGGIERI | SHREWSBURY, MA | SERVES 6-8
This has been a tradition and family favorite for many years – especially at Thanksgiving!
INGREDIENTS
1 cup all-purpose flour
2⁄3 cup packed brown sugar 1⁄4 cup chopped pecans
1⁄4 cup butter (1 stick) melted 1 tsp. ground cinnamon
INSTRUCTIONS
1. Preheat oven to 350˚ F.
5 large sweet potatoes, peeled and cut into quarters 1⁄4 cup granulated sugar
1 5 oz. can evaporated low-fat or fat-free milk
1 1⁄2 tsp. vanilla extract
1 large egg white Cooking spray
2. Combine flour, brown sugar, chopped pecans, butter and cinnamon to form a streusel and set aside.
3. Peel and cut up sweet potatoes in quarters, place in large pot, cover with water, and bring to a boil.
4. Reduce heat and simmer the potatoes until soft and tender for approximately 20-30 minutes. Let cool for 5-10 minutes. Drain potatoes well and place in a large bowl and mash.
5. Stir in 3⁄4 cup of streusel, granulated sugar, vanilla, egg white and evaporated milk into the potatoes.
6. Spoon mixture into a 13 x 9 or similar pan coated with cooking spray and top with the remaining streusel.
8. Bake at 350˚ F for 35-40 minutes.
9. Remove casserole from the oven and preheat broiler. Broil casserole for 45 seconds or until topping is bubbly.
10. Let stand for 10 minutes before serving.
SWEET POTATO CASSEROLE