12526 Makes 10 to 12 side servings Wed Aug 06 01:12:14 -0700 2008 Sat Feb 07 23:11:28 -0800 2009 Licensed http://www.chow.com/recipes/12526 Sun, 08 Feb 2009 07:11:28 GMT Every year we try out a new sweet potato dish for the Thanks giving festivities. This is the latest and was a big hit with all. The recipe can easily be halved if you're not making it for the holidays.

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Preheat the oven to 425°F.

To make the streusel topping: In a medium-size bowl, mix together the flour and brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. (If you don't have a pastry blender, use a fork to cut the butter into the flour mixture.) Add the pecans and, using your hands, toss until all the ingredients are well combined. Set aside.

To make the casserole: Place the potatoes on a baking sheet lined with aluminum foil. Bake for about 1 hour, or until the potatoes can be easily pierced with a fork. Reduce the oven temperature to 350°F. Allow the potatoes to cool to lukewarm temperature.

When the potatoes are cool enough to handle, remove the skins. Place the potatoes in a large pot or bowl and mash until smooth. Add the butter, cream cheese, orange juice, and cinnamon and mix thoroughly. (It is much easier to blend in these ingredients when the potatoes are still warm.)

Transfer the mixture to a 3-quart casserole dish. Sprinkle evenly with the Streusel Topping. Bake for 25 to 35 minutes, or until the top is golden brown.

]]> http://www.chow.com Allysa Torey 50 Main 1 cup all-purpose flour

]]> ⅔ cup firmly packed light brown sugar

]]> 6 tablespoons (¾ stick) unsalted butter, softened and cut into small pieces

]]> 1 cup coarsely chopped pecans

]]> 6 pounds sweet potatoes

]]> ¾ cup (1½ sticks) unsalted butter, softened and cut into small pieces

]]> One 8-ounce package cream cheese, softened and cut into small pieces

]]> ½ cup orange juice

]]> 1 teaspoon cinnamon

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