Streusel Topped Sweet Potato Bake

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Sweet potatoes are a Thanksgiving classic. We added a yummy streusel topping to create a new family favourite.

Tags: Intermediate, One Hour +, Side Dishes, Desserts, Vegetables, Baking, Thanksgiving, Vegetarian

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1/4 cup (50 mL)	cold PC Fresh Churned Butter - Salted - cubed
1/3 cup (75 mL)	PC 100% Florida Orange Juice with Pulp
1/4 cup (50 mL)	PC 100% Pure Maple Syrup
2 tbsp (25 mL)	PC Fresh Churned Butter - Salted
1/2 cup (125 mL)	no name Pecans - coarsely chopped
1/3 cup (75 mL)	no name All Purpose Flour
3 tbsp (45 mL)	packed brown sugar
4	sweet potatoes (about 3 lb/1.5 kg), peeled and cut in 1-inch (2.5 cm) chunks

Preheat oven to 400° F (200° C). Spray 8-inch (2 L) square glass baking dish with PC TGTBT The Virtuous Canola Oil Cooking Spray.
In bowl and using fingertips, rub pecans, flour, brown sugar and 1/4 cup (50 mL) butter together until mixture resembles coarse meal. Set aside.
In large saucepan, combine sweet potatoes and cold water to cover. Bring to a boil. Reduce heat to simmer, cover and cook for 15 to 20 minutes or until sweet potatoes are tender. Drain. Return to saucepan. Add orange juice, maple syrup and 2 tbsp (25 mL) butter. Using potato masher, mash until well mixed. Transfer to prepared baking dish. Sprinkle with streusel topping.
Bake uncovered in centre of oven for 20 to 25 minutes or until topping is golden. Let stand 10 minutes before serving.

Substitute No name Whole Almonds, coarsely chopped, for the pecans, if you prefer.