In this twist on sweet potato casserole, a classic holiday favorite, the streusel is both stirred into the casserole and sprinkled on top. For more recipes like this, see our complete collection of sweet potato recipes.
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.
My son hates sweet potatoes but loves this casserole. I have been making it since it first came out in '97 and skipped one year and boy did I hear about it. Brother asked for recipe and made it for his friends and now he says they get upset when he doesn't make it! Great hot or cold from the fridge, tastes like dessert when cold. This will always be on my Holiday table.
We have served this dish numerous times and it is always a hit, with people consistently asking for the recipe. It is almost like having desert with your dinner. A child favorite, even for picky eaters.
I have made this for three Thanksgivings in a row and everybody just loves it. I even have a friend who swears he hates sweet potatoes and he just gobbled it up! Thank goodness a sweet potato casserole recipe exists that does not have marshmallows. (only change i made to this is that i don't use margarine, i use butter)
This was an average tasting recipe. I thought it was sweet enough.The problem was the amount of flour called for...WAY too much. It doesn't make for a very streusel-like topping.I ended up stirring it up a bit so people wouldn't get powdery tasting mouthfuls.I would settle for using a non-cookinglight recipe and just reducing the amount of sugar and butter used but there is NO need for this much flour unless you are looking for a thick, gummy pudding-like substance.
I have made this every year since it came out in Cooking Light. This is incredible and it easily converts those who say they don't like sweet potatoes. Do yourself and your family a favor, make this!! Don't change a thing in the recipe and it's really easy. Enjoy it!
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