From the Kitchen of…Hazel Eddins, Production Editor
Hazel and her daughter prefer a marshmallow-free sweet potato casserole that Hazel has made since she was a teenager.
Our modern twist on the classic sweet potato casserole is a fragrant vanilla bean streusel.
3 pounds sweet potatoes, peeled and cubed
3 tablespoons canola oil
2 tablespoons butter
1/2 vanilla bean
6 tablespoons packed brown sugar, divided
1 1/4 teaspoons kosher salt, divided
1 teaspoon cinnamon
1 (5-ounce) can evaporated milk
1 cup old-fashioned oats
2/3 cup coarsely chopped pecans, toasted
1 1/2 tablespoons all-purpose flour
How to Make It
Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain; place in a large bowl.
Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.
Preheat oven to 375°.
Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon, and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray.
Add oats, pecans, flour, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375° for 35 minutes or until bubbly around the edges.