Sweet Potato Purée with Streusel Topping - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/rick-rodgers
Here's a sweet potato casserole that will please everyone in the family, but isn't sticky or cloying. If your guests insist on a traditional marshmallow topping (let's admit that kids love it, and for some adults, it
Ingredients
- 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
- 3/4 cup all-purpose flour
- 3/4 cup plus 1/3 cup (packed) light brown sugar
- 14 tablespoons (1 3/4 sticks) unsalted butter, softened
Instructions
- Position rack in center of oven and preheat to 400 °F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
- Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
- Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
- Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
- Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
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