I don't like sweet potatoes except for sweet potato fries, but this recipe is really good and somehow not too sweet.
Streuseled Sweet Potato Casserole
Becky Luigart-Stayner; Jan Gautro
More From Cooking Light
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
- 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.
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Streuseled Sweet Potato Casserole Recipe at a Glance
- COURSE: Casseroles, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake, Food Processor
- OCCASION: Autumn, Christmas, Kwanzaa, Rosh Hashanah, Thanksgiving, Winter
- PUBLICATION: Cooking Light
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