4 large sweet potatoes, peeled and cubed
1/2 cup whole milk
1/3 c. brown sugar
4 T. butter, melted
1/2 T. cinnamon
1/2 T. nutmeg
1 cup all purpose flour
1/2 cup chopped pecans
1/3 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Place sweet potato in a pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain.
Heat oven to 400 and butter a 9x13 baking dish.
Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form.
Add cooked and cubed potatoes to a stand mixer and turn to 2. Add milk, sugar, spices and butter and mix well. Add egg and mix for a minute. Add more butter, sugar, and milk to taste. Spread mixture into 9x13 pan and sprinkle streusel over potatoes. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes in order for streusel to brown yummily.
(Yams and streusel can be made in advance. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.)
I don't think it matters how you cook the potatoes before doing this dish. I peeled, cubed and then boiled them because I didnt want to spend all day cooking 8 potatoes. (yes, I made two 9x13 pans of this stuff, bleh) Some sites said roasting them helps them keep the best flavor. If I made this again, I think I'd use a whole stick of butter. Also, some recipes called for a little bit of maple syrup. The streusel topping was really good since I decided to rebel against marshmallows.
Now that Thanksgiving has past, it's appropriate to decorate for Christmas! Check out my pics for our first Christmas decor :)