Description
Sweet potato casserole - velvety smooth, sweet potatoes topped with the most amazing sweet, crunchy, pecan and brown sugar streusel. A must have on the Thanksgiving or holiday table.
Ingredients
For the sweet potato filling:
- 3 cups peeled (cooked sweet potatoes, from about 3 pounds (about 1.36kg) sweet potatoes (See Note 1))
- 1/2 cup (99g) granulated sugar
- 1/2 cup (113g) butter, melted and cooled
- 1/2 cup (113g) milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
For the streusel topping:
- 1 cup (213g) light brown sugar, packed
- 1/2 cup (71g) all-purpose flour
- 1 cup (113g) chopped pecans
- 1/2 cup (113g) unsalted butter, melted
- pinch of cinnamon
Instructions
- Preheat (or reduce temperature after baking potatoes) oven to 350° F.
For the sweet potato filling:
- In a food processor, combine peeled, cooked sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Puree until very smooth, about 1 minute.
- Alternatively, use an electric hand mixer to combine well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer.
For the streusel topping:
- In a separate bowl, stir together flour, brown sugar, cinnamon, and pecans (breaking up brown sugar clumps as needed).
- Pour in melted butter and stir until mixture is evenly moistened. Use a gentle hand and mix until everything is moistened and in clumps. Don’t overmix or it will become pasty.
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in the lower third of a 350° F oven for about 30 minutes. The topping should get golden brown. If it starts to get too brown, cover with a piece of foil. The inside temperature of the casserole should reach about 170° F.
- Serve warm.
Notes
To cook sweet potatoes:
Preheat oven to 400 degrees.
Wash sweet potatoes, then prick in several places with a fork.
Wrap each in foil and bake until cooked through and soft, about 60 - 75 minutes.
Peel potatoes. The peel should pull right off. Let cool slightly before mixing with eggs.
Alternatively you can:
• prick the sweet potatoes with a fork and bake on a foil lined baking sheet until soft, about 1 hour
• prick the sweet potatoes with a fork and microwave until soft, about 10 minutes
• peel and cube the sweet potatoes, then boil in water until tender
To make an orange scented variation:
Add 1-2 teaspoons finely grated orange zest to the sweet potato filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert, Side Dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 430
- Sugar: 32.2 g
- Sodium: 165.9 mg
- Fat: 27.3 g
- Carbohydrates: 44.9 g
- Protein: 4.2 g
- Cholesterol: 86.3 mg