Last week, I decided to surprise Dallan with Sweet Potatoes.  I live by the old adage – “the easiest way to a man’s heart is through his stomach”. As Dallan walked into the house that evening, sweet potato, maple syrup and streusel aromas filled his nostrils.  I’d be lying if I said he wasn’t excited.  He ran right over to my sweet potato dish and started “sampling” it.  He. Was. In. Love.

Sweet Potatoes with Maple Syrup and Maple-Sugar Streusel

INGREDIENTS

For the potatoes:

• 4 pounds red-skinned sweet potatoes (yams)
• 1/2 cup whipping cream
• 6 tablespoons butter
• 1/4 cup pure maple syrup
• 2 tablespoons bourbon (optional)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg

For the streusel:

• 1 – 1 1/4 cup all purpose flour
• 1/2 cup maple sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons unsalted butter (melted)

DIRECTIONS

Preheat oven to 400°F. Roast potatoes on rimmed baking sheet until tender, 60-75 minutes. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.

Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices.

Place sweet potato mixture in a greased baking dish.  Set aside.

Mix first 4 streusel ingredients together in a small bowl.  Add melted butter and rub in with fingertips until moist clumps form.  Spread streusel toping on top of sweet potato mixture.

Place sweet potatoes and streusel back into the oven (400 degrees) and cook for an additional 25-35 minutes (or until streusel is golden and slightly crisp).

Serve warm. (SIDE NOTE: This recipe works great as a side dish and great as dessert (just add vanilla ice cream).)

Makes 10-12 servings.

–Camberley–