Sweet Potato Casserole with Streusel Topping
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8
Sweet Potato Casserole with Streusel Topping
Description
The recipe starts by baking whole sweet potatoes until tender, then scooping out the soft flesh to mix with sugar, egg, cinnamon, butter, milk, and vanilla extract. This produces a creamy, sweet, and smooth filling. The streusel topping is made by combining brown sugar, flour, cinnamon, and chopped pecans with butter, creating a coarse, crumbly texture that crisps up during baking.
Baked at 325°F after preparing the potatoes, the casserole blends the softness of the sweet potato base with the crunch of the streusel. The option to add mini marshmallows brings a lightly toasted sweetness and soft texture layered on top. This casserole is often served as a comforting side dish, especially during holidays or cooler months, pairing well with savory mains.
No additional notes are provided, but selecting fresh sweet potatoes and ensuring they are cooked through before mashing will give the best texture for the casserole. This dish benefits from slight cooling before serving to let the topping set.
Ingredients
- 3 ½ pounds sweet potato about 5 medium, fresh
- ½ cup granulated sugar
- 1 egg beaten
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons butter softened, salted
- ½ cup milk
- ½ teaspoon vanilla extract pure
FOR THE TOPPING:
- ½ cup light brown sugar packed
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter softened, salted
- ½ cup pecans chopped
- 2 cups mini marshmallows optional
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil. Wash the sweet potatoes, prick them with a fork and place them on the prepared baking sheet. Bake potatoes in preheated oven for 75-90 minutes or until they are cooked through and soft. Allow potatoes to cool slightly until they are comfortable to touch.
- Reduce oven temperature to 325 degrees F. Butter an 11x7 inch casserole dish and set it aside.
- Once the sweet potatoes are cool enough to handle, scoop the insides into a large mixing bowl and discard skins. If you want the sweet potatoes to be ultra-smooth, you can push them through a potato ricer at this point.
- Add sugar, egg, salt, cinnamon, butter, milk, and vanilla to the sweet potatoes. Use an electric mixer and combine until the mixture is thoroughly incorporated and smooth.
- Scoop the mixture into the prepared casserole dish and smooth the top into an even layer.
- In medium bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture forms coarse crumbs. Stir in the pecans. Sprinkle the mixture over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until the topping is lightly browned.
- Remove pan from oven, top with mini marshmallows and return to oven for an additional 10 minutes, or until the marshmallows are melty and golden brown.
User Reviews
Overall Rating
4.4
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