Streuseled Sweet Potato Casserole

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.

Yield: 18 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 23%
  • Fat: 6.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 3.3g
  • Carbohydrate: 46.1g
  • Fiber: 2.7g
  • Cholesterol: 22mg
  • Iron: 1.2mg
  • Sodium: 149mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  3. 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.
  4. 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.
  5. 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.
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