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From the Kitchen of…Hazel Eddins, Production EditorHazel 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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

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Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
20 mins
total:
1 hr 9 mins
Yield:
Serves 12 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

229 calories; fat 11.4g; saturated fat 2.5g; mono fat 5.6g; poly fat 2.6g; protein 4g; carbohydrates 30g; fiber 4g; cholesterol 9mg; iron 1mg; sodium 255mg; calcium 68mg.
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