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Sweet Potatoes with Streusel Topping

Use slow cooker towel mash potatoes early but keep them warm. | Rich Hein~Sun-Times Media

Use a slow cooker and a towel to mash the potatoes early on, but keep them warm. | Rich Hein~Sun-Times Media

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Updated: November 18, 2012 3:51PM



MAKES 8-10 SERVINGS

5 to 6 medium sweet potatoes (about 3 pounds) peeled and sliced into ¼-inch rounds

4 tablespoons cold butter

4 tablespoons flour

1/2 cup packed brown sugar

1½ cup whipping cream

Place slices of potato in overlapping rows in a large shallow bake dish. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 3 to 4 minutes, testing and adding one minute at a time if necessary. Potatoes should be just slightly tender, not falling apart. Carefully drain the dish.

Combine butter, flour and brown sugar using a fork to make a crumbly topping. (Can be done up to 24 hours before baking. Cover with plastic wrap and chill; return to room temperature before baking)

Pour cream over potatoes, sprinkle evenly with the topping. Bake in a preheated 375 degree oven 45 minutes.

From: Rick Rodgers’ Thanksgiving 101



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