Sweet Potato Casserole with Pecan Streusel
User Reviews
4.7
60 reviews
Excellent
Sweet Potato Casserole with Pecan Streusel
Report
Real sweet potatoes whipped with eggs and milk make this the best sweet potato casserole with pecan streusel topping around. There's an unmistakeable hint of vanilla that you'll love!
Share:
Ingredients
- 3 cups mashed sweet potatoes I used 8 small potatoes*
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk**
Topping:
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 cup Chopped Pecans
- 1/4 cup cold butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray an 8x8" baking dish or round deep dish pie dish with cooking spray.
- In a medium-sized bowl, use a mixer to whip together the mashed potatoes and eggs until completely blended. Stir in the sugar and milk. Pour this mixture into the prepared pan. 3 cups mashed sweet potatoes, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup evaporated milk**
- In a small bowl, mix together the brown sugar, flour and pecans. 1/2 cup brown sugar, 2 tablespoons all-purpose flour, 1/2 cup chopped pecans
- Cut the butter into small chunks. Use a pastry blender to cut the butter into the sugar mixture until it is coarse crumbs. Mix the vanilla into the streusel topping. 1/4 cup cold butter, 1 teaspoon vanilla extract
- Sprinkle the streusel over the sweet potato mixture.
- Bake for 35 minutes or until the top is golden brown.
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- To prepare the sweet potatoes: Peel the potatoes and cut them into chunks. Boil them in water over medium heat until they are soft (about 10-15 minutes depending on the size of the sweet potato chunks). Drain off the water, then mash them with a potato masher or a mixer. You can also use canned sweet potatoes if you'd like. Drain the liquid off and mash.
- Instead of evaporated milk, you can also use a high fat milk or cream (whole milk, half & half, or even heavy whipping cream for a rich flavor).
- You can double this recipe and bake it in a 9x13 pan. This will most likely take at least 10 minutes longer to bake.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
59mg
(20%)
Sodium
103mg
(4%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
6540IU
(131%)
Vitamin C
1.3mg
(1%)
Calcium
73mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 103mg | 4% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 6540IU | 131% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
Other Recipes
You'll Also Love
