SWEET POTATO CASSEROLE WITH PECAN STREUSEL
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
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
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
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
SWEET POTATO CASSEROLE DESSERT
Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law.
Provided by Mary48
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
- Bake for 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.9 g, Cholesterol 49.1 mg, Fat 15.3 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 6.8 g, Sodium 103.1 mg, Sugar 30.1 g
PECAN STREUSEL SWEET POTATO CASSEROLE
This is a staple on my Thanksgiving table!
Provided by Susan Din
Categories Other Side Dishes
Time 1h55m
Number Of Ingredients 14
Steps:
- 1. BAKE SWEET POTATOES: Position rack in center of oven and preheat to 400° Pierce each potato with fork and place on foil lined baking sheet. Bake until tender, about 50-60 minutes. Then cool until easy to handle-but still hot. While potatoes bake, grease a 9x13/2qt casserole, and make streusel.
- 2. STREUSEL: In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter using a pastry blender, or your fingertips until coarse and crumbly. Set aside.
- 3. MAKE FILLING When you can handle the potatoes, cut in half lengthwise and scoop out flesh into large bowl. Add sugar, butter, vanilla, and salt. Mash with potato masher or for a smoother purée, use an electric mixer.
- 4. ASSEMBLE: Spread sweet potato mixture in prepared dish. Sprinkle streusel evenly over top and bake until golden brown, about 20-30 minutes. Let stand 5 minutes before serving. Streusel and filling can be made up to 2 days ahead and refrigerated, separately, covered. Assemble and bake until golden, approximately 45 minutes.
SWEET POTATOES WITH PECAN PRALINE STREUSEL
It wouldn't be the holidays without them! This casserole side dish can be made with just a hint of sweet or decadent enough for dessert! The pecan streusel caramelizes on top to make a pecan-pie like topping. This is one of those family recipes that you may need to play with the ingredient amounts a bit.
Provided by MommyMakes
Categories Yam/Sweet Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Wash and skin potatoes, chop into large chunks.
- Boil potatoes until tender and mash.
- Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
- Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
- Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
- Top with pecan mixture.
- Bake at 350ºF for 30 minutes or until brown and bubbly.
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- Be sure to leave all the eggs, and butter, for both the filling, and topping out at room temp for at least 2 hours, maybe 4, if your kitchen is cold.
- Preheat your oven to 350 degrees Fahrenheit. Spread the pecans onto a small rimmed baking sheet. Toast for 5 minutes, tossing halfway through. You will know the pecans are done when they turn golden brown, and smell nutty. Be careful not to burn them. Once toasted, remove, set aside, and allow them to cool. Keep the oven on.
- I like to boil my potatoes using my Instant pot (directions for stovetop are in the notes below). Place 3/4 cup hot water in the bottom of a 6 QT instant pot, or other electric pressure cooker, add 1/2 teaspoon of the salt, mix until dissolved. Place the steamer basket into the instant pot. Add the cubed sweet potatoes onto the steamer basket. Lock the lid of your instant pot, turn the nozzle to “sealing”. Set the instant pot to high pressure, and set the timer to 8 minutes. Once the time has elapsed, carefully force release the steam, but turning the nozzle to “release”. Remove the lid, and drain the sweet potatoes. Place the drained sweet potatoes back into the now empty instant pot insert.
- Add the 1/4 cup butter to the hot sweet potatoes. Use a potato masher, or an electric hand mixer to whip, or mash the potatoes until smooth. I recommend using the electric hand mixer for a smoother consistency. Use a spatula to stir in the remaining 1/4 teaspoon of kosher salt, along with the brown sugar, cinnamon, and nutmeg. At this time, taste and make any flavor adjustments, as needed. Keep in mind that the streusel topping is very sweet, so the potatoes don’t need to be crazy sweet.
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