Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
20 Mins
Total Time
1 Hour 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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 375°.

Step 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.

Step 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.

Ratings & Reviews

My Fave!

January 11, 2016
I made the recipe as written, including the vanilla bean, and it was so, so good!  It was sweet without being cloyingly sweet.  The vanilla streusel was so fragrant and delicious.  I loved the oatmeal; it was a much better choice than marshmallows.


December 26, 2015
I wanted something not overly sweet but special for the holiday. This recipe fit the bill. Thanks!