Streuseled Sweet Potato Casserole

If you’re looking for an updated, healthier version of sweet potato casserole, look no further. I’m not a big fan of marshmallows, so when I came across this recipe, which uses a streusel topping in place of the marshmallows, I had to give it a go. The only real work here is peeling and chopping the sweet potatoes — after that, it’s not labor-intensive at all. I love the use of maple syrup to sweeten the potatoes, and the half-and-half adds creaminess. This was a hit at my work Thanksgiving potluck, and hopefully your family will also love it. It makes 18 servings, so you can definitely halve the recipe if you’re expecting a smaller gathering.

Streuseled Sweet Potato Casserole (from Cooking Light)

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375°.

Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.


2 responses to “Streuseled Sweet Potato Casserole

  1. We like sweet potatoes, but think they’re sweet enough on their own. My favorite way to make a mashed sweet potato casserole is to moisten them with homemade chicken or turkey stock and add chopped New Mexico green chiles and toasted pinon seeds.

  2. Yum! I’m not familiar with pinon seeds though – what are they?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s