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Sweet Potato Casserole

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 20 mins
Total time 1 hr, 9 mins

Serves 12 (serving size: about 2/3 cup)

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
  • Cooking spray
  • 1 cup old-fashioned oats
  • 2/3 cup coarsely chopped pecans, toasted
  • 1 1/2 tablespoons all-purpose flour

Nutrition Information

  • calories 229
  • fat 11.4 g
  • satfat 2.5 g
  • monofat 5.6 g
  • polyfat 2.6 g
  • protein 4 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 255 mg
  • calcium 68 mg

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 375°.

  4. 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.

  5. 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.