Sweet Potatoes with Bacon Pecan Streusel. Time to branch out and try something new with some of my favorites - bacon and pecans. Amazing streusel topping!
Pierce each potato 4-5 times with a fork in different places around the potato. Place the potatoes on a rack to lift off baking sheet and bake until tender, about 1 hour. Remove them from the oven and allow to cool slightly.
When cool enough to handle scoop out the flesh and place in a bowl. Add 3 tablespoons of the butter, maple syrup, cinnamon, Ancho chili powder, and salt. Mix to incorporate. Next add the orange zest and heavy cream and mash, but keep some chunks for the rustic edge. Who wants to eat baby food, right?
Spread the mixture into a buttered 8x8” casserole pan and set aside.
Chop the crisp bacon strips and pecans into small pieces and set aside.
In a bowl add the wheat flour, brown sugar, butter, orange zest, bacon, pecans and salt. With a pastry blender or your hands mix until thoroughly incorporated and pea size crumbles form.
Sprinkle the bacon pecan streusel over the mashed sweet potatoes and refrigerate until ready to bake, or put in the oven for 20 minutes.