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Sweet Potato Casserole with Pecan Streusel

Servings: 6-8

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/8 teaspoon ground nutmeg
• 2 large eggs, lightly beaten

For the Topping

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup flour
• 1 teaspoon ground cinnamon
• 1 cup pecans, coarsely chopped

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
3. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
4. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
5. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
6. Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Information

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• Per serving (8 servings)
• Calories: 489
• Fat: 22 g
• Saturated fat: 8 g
• Carbohydrates: 70 g
• Sugar: 35 g
• Fiber: 7 g
• Protein: 6 g
• Sodium: 348 mg
• Cholesterol: 77 mg

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Black Bean and Yam Quesadilla

1 t. olive oil, plus extra for spraying
½ c. finely chopped onion           
1 clove garlic, finely chopped
1 t. Mexican seasoning
2 t. water
1 c. grated yam
1/4/ c. canned black beans, rinsed and drained
salt and pepper
2 corn or wheat tortillas
1/3 c. grated cheese
Salsa

Heat oil in a medium nonstick skillet over medium heat.  Add the onion and garlic and sauté for 3 minute or until onion is done.  Add the seasoning and water and cook l more minute stirring.  Add the yam and beans, stir.  Cover and cook for about 6 minute until the yam is tender but not mushy.  Season with salt and pepper.  Transfer mixture to a bowl.

Place tortilla in a skillet; spray with olive oil.  Turn over the spray the other side.  Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half.  Cook in a skillet on each side for abt. 2 minutes, until cheese melts and the filling is warm.  Repeat with other tortillas.  Serve with prepared salsa.