Streuseled Sweet Potato Casserole

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Just because Thanksgiving and all the leftovers have come and gone shouldn’t mean we can’t reminisce about our favorite dishes, let our mouths water and plan ahead for Christmas.

This sweet potato casserole is at the top of my list for holidays meals, rich and creamy, with a nutty crunch on top. It’s almost dessert before the actual dessert. After years of counting on this dish being on the table with my aunt, uncle, cousins and their children, for me, Thanksgiving isn’t right without it. When I wasn’t home with my family a few years back, I was thankful for this taste of home that I took to a friend’s.

When homemade buttery dinner rolls, stewed tomato and artichokes, and maybe a green salad are nearby, I’ve never been happier. I hope you can find a way to fit this dish in your menu sometime this winter, whether for a holiday, a dreary Friday evening, or a weeknight, just because, you deserve it.

Streuseled Sweet Potato Casserole
Adapted from Cooking Light 

Note: As written, this recipe makes 18 servings. Halving the recipe is simple enough–nothing has to be exact in a recipe like this. Cooking Light also calls for boiling cubed sweet potatoes; my mom always bakes them instead. 

  • About 5 pounds sweet potatoes (peeled and diced if you want to boil)
  • 1/2 cup half-and-half
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup chopped pecans

Roast the sweet potatoes in a 400 degree oven for about 1 hour, or until tender. When cool enough to handle, remove the skins and discard, and mash the potato flesh.

Combine the half-and-half, maple syrup, vanilla, salt and egg in the bowl of a mixer, or other large bowl. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Enjoy!

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