Vanilla Mashed Sweet Potatoes with Pecan Streusel Topping

  • 5 large sweet potatoes
  • 2 cups heavy cream
  • 1 vanilla bean
  • Zest and juice of 1 orange
  • ¼ cup cold unsalted butter
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ¼ cup flour
  • ½ cup chopped pecans
  • Kosher salt and fresh cracked black pepper

Preheat oven to 400. Prick sweet potatoes with a fork and place them in oven for about 1-1 ½ hours or until tender when poked with a knife. Add cream to a small sauce pot. Split vanilla bean lengthwise and scrape seeds out into the cream. Also add the pod to the cream and simmer until hot but not boiling. Turn off heat and let vanilla bean steep until ready to use. Peel sweet potatoes and lace in the bowl of a food processor (you may have to do this in 2 batches). Add orange zest and juice and about 1/3 of the vanilla cream. Pulse until smooth, if the mixture is not pureeing easily add more cream. Season to taste with salt and pepper and transfer to a baking dish. For the topping: in a food processor or stand mixer, combine the butter, flour, sugars and pinch of salt. Pulse until the ingredients are incorporated but still crumbly. Add the pecans and pulse a few more times. Sprinkle the crumble mixture onto the mashed sweet potatoes and bake in a 400 degree oven for about 20 minutes or until topping is crisp and golden brown.

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