Sweet Potato Casserole with Streusel Topping Recipe : Upgrade your sweet potato casserole by using a crispy brown sugar and pecan streusel in instead of the conventional marshmallow topping.
I believe the majority of us would say, “Don’t get fancy on me, just make the standards really special,” when it comes to Thanksgiving dinner. This is why this simple sweet potato dish is a constant favorite. It’s a traditional Southern delicacy that appears on nearly every Christmas table. Instead of the typical marshmallow topping (which is great, but let’s face it, marshmallows don’t make a gourmet dish), I top the sweet potatoes with a crispy streusel made of brown sugar and pecans. It is what really elevates the dish. It’s nearly sweet enough to be dessert, just like many Thanksgiving sweet potato sides. It’s “that dish” in my home— the one everyone reaches their fork into long after the meal is done.
Sweet Potato Casserole with Streusel Topping Recipe
INGREDIENTS
FOR THE SWEET POTATO MIXTURE
- 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
FOR THE STREUSEL TOPPING
- ¼ cup (½ stick) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
INSTRUCTIONS
Adjust an oven rack to the middle position and preheat the oven to 350°F.
In a big pot, bring the water to a boil without adding salt. After adding the sweet potatoes, simmer for 20 to 25 minutes, or until they are extremely soft. After draining, allow to cool.
Prepare the topping in the interim: In a medium bowl, melt the butter in the microwave. (Alternatively, melt it over low heat in a small skillet and then pour it into a medium-sized bowl.) Mix thoroughly after adding the cinnamon, flour, and brown sugar. It ought to have a clumpy appearance. Add the chopped nuts, then stir and set away.
Using a big fork or potato masher, mash the cooked and drained sweet potatoes until they are extremely smooth in a large bowl. 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.
Spread the sweet potato mixture evenly in a 2-quart baking dish after transferring it there. After evenly scattering the topping over the sweet potato mixture, bake it uncovered for about 40 minutes, or until it begins to brown nicely. Before serving, allow it cool somewhat.
NUTRITION INFORMATION
- Calories:489
- Fat:22 g
- Saturated fat:8 g
- Carbohydrates:70 g
- Sugar:35 g
- Fiber:7 g
- Protein:6 g
- Sodium:348 mg
- Cholesterol:77 mg
