Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole Recipe
Becky Luigart-Stayner; Jan Gautro
Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.


18 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 23 %
Fat 6.3 g
Satfat 2.4 g
Monofat 2.5 g
Polyfat 1 g
Protein 3.3 g
Carbohydrate 46.1 g
Fiber 2.7 g
Cholesterol 22 mg
Iron 1.2 mg
Sodium 149 mg
Calcium 49 mg


14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
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


Preheat oven to 375°.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. 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.

November 2002
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