Thanksgiving In Nalls’ Kitchen!
7310 Beulah Street, Franconia, VA 22315
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Sweet Potato Maple Streusel
3 1/2 lbs sweet potatoes
1 cup water
1/2 cup pure maple syrup
1/2 cup unsalted butter
2 Tbsp cider vinegar
1 tsp kosher salt
3/4 tsp ground black pepper
1 cup all-purpose flour (or alternative flour of your choice)
1/2 cup maple sugar (if you can't find maple sugar, substitute any large granulated sugar, or add some drops of maple extract to your sugar and mix well)
1/3 cup brown sugar
3/4 tsp cinnamon
6 Tbsp unsalted butter, melted
Preheat your oven to 375 degrees. Butter a 9x13" baking dish. Peel sweet potatoes, reserving 1 inch pieces of ends for use in the streusel topping. Coarsely grate these reserved pieces until you have 1/2 cup of gratings; set aside for later use. Cut the rest of the sweet potatoes into 1/3 inch thick rounds, and arrange them in overlapping rows in your baking dish.
In a small saucepan, bring water, maple syrup, butter and cider vinegar to a light boil, stir in your salt & pepper, and pour mixture over sweet potatoes. Cover the dish tightly with foil. These can be made up to 6 hours in advance and refrigerated just make sure you let them warm up to room temperature for about an hour before baking. When ready, bake covered at 375 for about 40 minutes.
Meanwhile, prepare your streusel topping. Mix your flour, sugars and cinnamon in a bowl. Add the melted 6 Tbsp of butter and, using your fingers, rub it in until the mixture begins to form clumps. Mix in your reserved 1/2 cup of grated sweet potato.
When sweet potatoes have baked for 40 minutes, remove from oven, increase your oven temperature to 400 degrees, and top sweet potatoes with the streusel mixture. Return to oven and bake uncovered at 400 for an additional 35 minutes until streusel is golden and crisp.