Sweet Potato Casserole With Pecan Streusel Recipes

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Sweet Potato Casserole with Pecan Streusel image

In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping.

Provided by Jennifer Segal

Categories Holidays

Time 1h30m

Yield 6-8

Number Of Ingredients 11

Ingredients

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
¼ cup (½ stick) unsalted butter, melted
¾ teaspoon salt
½ cup packed light brown sugar
⅛ teaspoon ground nutmeg
2 large eggs, lightly beaten
¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
⅓ cup flour
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped

Steps:

Preheat the oven to 350°F and set an oven rack in the middle position.
Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Facts : Calories 489, Fat 22 g, Carbohydrate 70 g, Protein 6 g, SaturatedFat 8 g, Sugar 35 g, Fiber 7 g, Sodium 348 mg, Cholesterol 77 mg

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Sweet Potato Casserole With Pecan Streusel Topping image

This sweet potato casserole is TO DIE FOR. And, this is incredibly easy to make - it can even be assembled a day ahead of time. Recipe from the Junior League of South Bend, Indiana. ***P.S. I would NOT recommend using oats on top as one of the reviewers of this recipe has done. It will spoil the dish.

Provided by Shannon Cooks

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (16 ounce) cans sweet potatoes
1/4 cup butter
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 cup brown sugar
1/4 cup butter
1/3 cup flour
2 teaspoons cinnamon
1 cup pecans, chopped

Steps:

Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
Mix brown sugar, butter, flour, and.
cinnamon with fingertips until mixture is crumbly. Stir in nuts.
Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.

Nutrition Facts : Calories 724.8, Fat 30.9, SaturatedFat 11.9, Cholesterol 105.5, Sodium 456.5, Carbohydrate 109.3, Fiber 6.9, Sugar 76, Protein 7.8

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