Serving Size : 10
2 40 oz. cans sweet potatoes — drained
2 eggs
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon cinnamon
Streusel:
1/2 cup chopped walnuts — or pecans
1/4 cup brown sugar, packed
1/4 teaspoon ginger
1/2 teaspoon cinnamon
2 tablespoons flour
1 pinch salt
2 tablespoons butter — cut in small cubes
Preheat oven to 350ºF. Spray a 2-quart baking dish with cooking spray.
In a mixing bowl, combine drained sweet potatoes, eggs, half and half, salt, black pepper and cinnamon. Mix with a hand mixer on low speed until well combined. Scoop sweet potato mixture into the baking dish.
For the streusel: In a small bowl, combine the walnuts, brown sugar, ginger, cinnamon, flour and salt. Mix with a fork. Sprinkle streusel evenly over the sweet potatoes.
Evenly scatter the butter pieces over the top of the streusel.
Place in a 350ºF oven and bake for 1 hour, or until streusel is nicely browned.
Can be made up to one day ahead and reheated in a 350ºF oven for about 15 minutes.
Serves 8 to 10.