Mashed Sweet Potatoes and Apples with Pecan Streusel Topping (Sunday)

Makes 8 servings

2 pounds peeled sweet potatoes, cut into 1-inch cubes

2 large peeled Granny Smith apples, cut into 1-inch pieces

2 tablespoons butter, room temperature

2 teaspoons vanilla extract 1 ½ teaspoons ground cardamom (divided)

¼ teaspoon coarse salt

Topping:

¼ cup packed light brown sugar

2 tablespoons butter ¼ cup chopped pecans

Prep time: 20 minutes. Cooking time: less than 1 hour. In a large saucepan, combine potatoes and apples and cover with 1 inch cold water. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and cook 15 to 20 minutes or until tender.

Meanwhile, preheat oven to 350 degrees.

When potatoes and apples are done, drain well; return to pan. Add butter, vanilla, 1 teaspoon of the cardamom and salt; mash until potatoes are well-blended and smooth. Spoon into 1 ½-quart baking dish coated with vegetable oil spray. Make topping: In a small bowl, mix together brown sugar, butter and remaining ½ teaspoon cardamom until coarse crumbs form. Stir in pecans. Sprinkle mixture over sweet potatoes. Bake in preheated oven 30 minutes or until lightly browned and heated through. Per serving: 216 calories, 34g carbohydrate, 2g protein, 8g fat (3.9g saturated), 15mg cholesterol, 174mg sodium, 5g fiber. Calories from fat: 34%.