Sweet Potato Casserole With Gingersnap Streusel Recipes

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SWEET POTATO CASSEROLE WITH GRAHAM CRACKER STREUSEL



Sweet Potato Casserole with Graham Cracker Streusel image

This maple-kissed casserole gets extra cheers for its nutty streusel topping. A light sprinkle of toasted marshmallows adds a touch of caramelized sweetness and a little kid-friendly fun.

Provided by Mindy Fox

Time 2h

Yield 6-8 servings

Number Of Ingredients 12

3 pounds orange-fleshed sweet potatoes (about 4 large or 5 medium)
5 (4 3/4x2 1/4") graham crackers (about 2 3/4 ounces)
1 cup pecans, coarsely chopped
1 3/4 teaspoons kosher salt, divided
6 tablespoons unsalted butter, softened, divided
1/4 cup plus 2 tablespoons whole milk
1/4 cup pure maple syrup
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon freshly ground black pepper
1 cup mini marshmallows
An 8-inch cast-iron skillet or 2-quart baking dish

Steps:

  • Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
  • Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
  • Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
  • Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
  • Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
  • Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL



Sweet Potato Casserole With Gingersnap Streusel image

This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!

Provided by pheebess

Categories     Mashed Potatoes

Time P1DT21h45m

Yield 12 serving(s)

Number Of Ingredients 12

5 lbs sweet potatoes, cut into chunks
1 1/4 teaspoons salt, divided, plus more for boiling potatoes
15 -20 gingersnap cookies, coarsely broken
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 large eggs

Steps:

  • Coat a 9 by 13 inch baking dish with cooking spray.
  • Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
  • Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
  • Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
  • In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
  • Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
  • Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT



Sweet Potato Streusel Casserole with Coconut image

Sweet potatoes have been a holiday staple for many years and score 101 next to the regular white potato. Combining them with a coconut streusel topping is simply a divine union! This is the ultimate favorite holiday recipe not only for my immediate family, but hands down, my dad's too! I'm sure you'll receive a 5-star rating!

Provided by lvscoffee7

Categories     Sweet Potato Casserole

Time 1h

Yield 12

Number Of Ingredients 12

cooking spray
2 large sweet potatoes, peeled and chopped
¾ cup white sugar
½ cup milk
2 eggs
⅓ cup butter, cubed
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut
¾ cup lightly packed brown sugar
½ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
  • Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
  • Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
  • Bake in the preheated oven until topping is browned, 20 to 30 minutes.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 50.3 g, Cholesterol 58.9 mg, Fat 19.6 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 9.1 g, Sodium 151.7 mg, Sugar 32.3 g

STREUSEL SWEET POTATOES



Streusel Sweet Potatoes image

"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1-1/2 cups mashed sweet potatoes
1/4 cup whole milk
1 large egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.

GINGERBREAD SWEET POTATO CASSEROLE



Gingerbread Sweet Potato Casserole image

A crisp gingersnap topping earns this Southern sweet potato casserole high marks. Purchase crisp gingersnap cookies rather than the soft variety for making the streusel.

Provided by Celeste

Categories     Yam/Sweet Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

6 sweet potatoes (4 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter or 1/4 cup margarine, cut into pieces
32 coarsely crushed gingersnap cookies (Nabisco brand preferred)

Steps:

  • Cook sweet potatoes in a Dutch oven in boiling water and cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
  • Combine mashed sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart pr 13"x9" baking dish.
  • Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato mixture. Bake, uncovered, at 350F for 25 minutes or until streusel is lightly browned.

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  • In a covered Dutch oven cook sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan. Grease a 3-quart rectangular baking dish; set aside.
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