Sweet Potato Casserole With Streusel Topping Food

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

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.

SWEET POTATO PINEAPPLE CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat oven to 425 degrees F.
• To roast the potatoes: Scrub the potatoes and place on a baking sheet. Bake at 425 degrees F until completely tender, about 1 hour - 90 minutes, depending on the size of your potatoes. This is plenty of time to make your streusel topping and prep your pineapple.
• To make the Streusel Topping: Chop the dates Combine the chopped dates with the brown rice flour, pecan pieces, cashew butter, and a dash of salt. Use your hands to crumble together, just as you would with a traditional butter streusel topping. You want the streusel to hold together in pea-sized bits. If it's not sticking, add a tablespoon of water and mix well. Check again, and add water, 1 tablespoon at a time, until you get the pea-sized bits. Set aside mixture for later.
• To make the Casserole: Core and dice your pineapple. You need about 2 cups diced pineapple. Combine the pineapple with cinnamon, ginger, nutmeg, and salt. The potatoes are done with a knife can easily slide in and out. Remove from oven and let cool. When potatoes are cool enough to handle, simply peel off the skins. Combine the sweet potato flesh with the pineapple spice mix. Mash to desired smoothness. For completely creamy, best to use a food processor.
• Spread potato pineapple mixture into a 9-inch baking dish. Sprinkle the Pecan Streusel topping over the top. Bake at 350 degrees F 8-10 minutes, until golden brown on top.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• 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 a pie plate or an 8x8 pan that has been sprayed with cooking spray.
• In a small bowl, mix together the brown sugar, flour and 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.
• Sprinkle the streusel over the sweet potato mixture.
• Bake for 35 minutes or until the top is golden brown.

SWEET POTATO PURéE WITH STREUSEL TOPPING

Steps:

• Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
• Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
• Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
• Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
• Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
• Variation:
• Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

SWEET POTATO CASSEROLE WITH STREUSEL TOPPING RECIPE

Steps:

• Spray a 1-quart casserole dish with cooking spray.​

SWEET POTATO CASSEROLE WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 350°F. Mix first 6 ingredients. Put in buttered 2 quart casserole dish.
• 2. Combine topping ingredients. Sprinkle on top of mixture.
• 3. Bake at 350° for 35-40 minutes. ENJOY!

SWEET POTATO CASSEROLE WITH A RIDICULOUS AMOUNT OF STREUSEL

Steps:

• Start by cooking your sweet potatoes. You can bake or boil. (Baking is easier; boiling is faster.)
• To bake: I like the baking method best, I think it's easiest! Preheat your oven to 400 degrees F. Poke each sweet potato firmly with a fork, two pokes on each side. Place on a pan lined with tin foil. Pop them in the oven and roast at 400 for 45-60 minutes until completely tender. You should be able to stick a butter knife all the way through with very little resistance. The thicker your sweet potatoes, the longer it will take.
• To boil: Peel the sweet potatoes and chop into 1 or 2 inch pieces. Add to a large pot filled with water. Bring to a boil over high heat, then turn down to a simmer. Let simmer for 25-30 minutes until fork tender. Drain very well using a colander.
• Make the sweet potato filling: In a large bowl, add sweet potatoes. You should have about 5 cups. Add 5 tablespoons butter, 1/2 cup milk, 3/4 cup packed brown sugar, 1 and 1/2 teaspoons kosher salt (add 1 and 1/4 teaspoon if using table salt), 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 2 large eggs.
• Mash it all together with a potato masher. If you like REALLY fluffy sweet potato casserole with zero lumps, use a hand mixer to beat it together for a couple minutes. (I prefer mine thoroughly mashed with a potato masher.)
• Spread the sweet potato mixture evenly into a 9x13 inch pan, smoothing out the top. (At this point you can refrigerate it ahead of time and bake up to two days later. See notes!)
• Preheat your oven to 350 degrees F.
• Make the streusel. In a medium bowl, add 1 and 1/2 cups flour (spooned and leveled), 1/2 cup packed brown sugar, 1/4 cup sugar, 1/2 teaspoon kosher salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1 cup chopped pecans. Whisk it all together.
• In a large bowl, melt 1/2 cup (1 stick) butter. Pour the dry streusel ingredients into the large bowl with the butter (then wipe out the medium bowl and stick it back in the cupboard.)
• Use a spatula to mix together the streusel. Make sure all the dry ingredients are moistened with butter.
• Use your fist to pick up handfuls of streusel. Squeeze it together and gently crumble it over the top of the sweet potatoes so that they stay in big chunks.
• Bake. Bake at 350 for 25-30 minutes, until the streusel looks dry and crumbly and slightly browned. Halfway through the bake time, at about the 15 or 20 minute mark, I like to sprinkle on an extra 1/3 cup chopped pecans. (If you add them in the beginning they will burn.) This is optional but I love the extra crunch and how pretty it is.
• Serve warm! See notes for how to make this ahead of time. You can make this earlier in the day on Thanksgiving. Bake it as directed, and then set it aside somewhere on the counter in your mess of a kitchen. (Don't refrigerate, or even bother covering) Then you can reheat it right before serving. About 15-20 minutes in a 350 degree oven will be enough to get it warmed through!
• Store leftovers covered in the fridge. It will keep for 3-5 days!

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Steps:

• Bake the sweet potatoes in a preheated 375 degree F oven until they are fork tender, about 40-45 minutes. Take the potatoes out of the oven and increase temperature to 400 degrees F. Peel the skins off the potatoes and scoop the insides into a large mixing bowl. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until mashed but still a little chunky.
• In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
• Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping. Bake at 400 degrees F until golden brown on top, about 25 minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND STREUSEL

Steps:

• Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
• Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
• Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.
• In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
• Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• For the filling: Roast the sweet potatoes on an aluminum foil-lined baking sheet for approximately one hour, or until tender. Cut the sweet potatoes in half and cool until able to touch. Peel and mash the sweet potatoes with a fork or potato masher. (This should yield approximately 4 cups.)
• In a large bowl, combine the mashed sweet potatoes, sugar, milk, butter, eggs, vanilla, cinnamon, and nutmeg. Beat with an electric mixer until smooth. Spoon the sweet potatoes into a lightly greased 1-1/2 to 2-quart casserole dish.
• For the streusel topping: In a medium bowl combine the brown sugar and flour. Using a pastry blender or your fingertips, cut the butter into the brown sugar mixture until it resembles coarse crumbs. Stir in the walnuts. Sprinkle the streusel over the sweet potato mixture. Bake the casserole until the streusel is golden brown and bubbling, 35 to 40 minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOW STREUSEL TOPPING

Steps:

• 1. Peel sweet potatoes. Dice into 1-inch cubes. Add to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes. 2. Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks. 3. Add softened butter, heavy cream, brown sugar, vanilla, and salt. Mix by hand or for a smoother texture, with a hand mixer or electric mixer. Stir until completely combined then mix in eggs until incorporated. 4. Preheat the oven to 350 degrees. Butter or grease a 9x13 inch baking dish and transfer the sweet potato mixture to the dish. 5. For the topping, in a medium bowl, combine all topping ingredients: flour, brown sugar, melted butter, oats, salt, and cinnamon. Sprinkle half of the streusel evenly over the casserole. 6. Bake for 25 minutes at 350 degrees, until set in the middle and golden on top. Top with 2-3 cups of mini marshmallows and bake for another 5-7 minutes, until the marshmallows are lightly brown and puffy. 7. Serve warm.

SWEET POTATO CASSEROLE WITH STREUSEL TOPPING (PALEO, AIP)

Steps:

• Preheat the oven to 375 F and lightly grease an 8×8″ baking dish.
• Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.
• Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.
• Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.
• Crumble the topping over the sweet potato, thoroughly covering.
• Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.
• Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

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.

SWEET POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Butter a 2-quart casserole or baking dish.
• In a large bowl, combine the mashed sweet potatoes with the brown sugar, milk, melted butter, eggs, and vanilla extract. Mix thoroughly and spoon the mixture into the prepared baking dish.
• In a different bowl, combine the topping ingredients: chopped pecans, brown sugar, flour, and melted butter. Mix to combine.
• Sprinkle the pecan topping mixture over the top of the sweet potato filling.
• Bake the casserole for 35 to 45 minutes, until the filling is hot, does not jiggle when you shake the dish, and the topping has browned. If the casserole browns too quickly, tent with foil.

VEGAN STREUSEL PECAN SWEET POTATO CASSEROLE

Steps:

• Clean the sweet potatoes and put into a large pan covered with water. Boil the sweet potatoes until fully cooked. You can tell if they are cooked with a fork. It should be soft to get the whole fork prongs through the potato.
• Drain the sweet potatoes completely. Let stand for the steam to come off the potatoes to completely cool. This will help you handle them and better to peal.
• Heat oven to 375°
• While the sweet potatoes are cooling make your streusel topping. For a thicker topping you can make double on the streusel topping and pecans. Just alternate the streusel topping and pecans when putting on the toppings.
• In a medium to small bowl add the vegan butter, brown sugar, flour, cinnamon and sea salt. Mix together with a fork until crumbly and then add the ½ cup of chopped pecans. Set aside.
• Peal your sweet potatoes. Put into a large mixing bowl. Add the vegan butter, plant based milk, brown sugar, cinnamon and sea salt. Mix together with a potato masher or hand held electric mixer. Both work very well.
• Oil your 9 x 13 inch baking dish with melted coconut oil or vegetable oil.
• When you are done mixing add the sweet potato mixture to the oiled 9 x 13 inch baking pan. Spread out even and put in preheated oven for 5 minutes to heat.
• After 5 minutes take the sweet potatoes out of the oven and top with the streusel topping. You may have to use your hands to break up the large pieces and spread out over the sweet potato mixture. When you are done spreading the streusel topping sprinkle over the top the extra 1 to 1½ cups of remaining chopped pecans and whole pecans.
• Put in the preheated oven for 8 to 10 minutes.
• Make your powdered sugar glaze. In a small bowl add 2 cup of powdered sugar, plant based milk and vanilla extract together and mix until all the sugar lumps are out.
• When the casserole is done let it cool for 10 minutes. Sprinkle the powdered sugar over the casserole with a sieve.
• You can add the glaze to the whole casserole or add it to individual servings. Enjoy!

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL

Steps:

• Coat a 9 by 13 inch baking dish with cooking spray.
• Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
• Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
• Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
• In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
• Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
• Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PRALINE STREUSEL

Steps:

• Preheat oven to 375F. Grease a 9×13-inch baking dish with non-stick cooking spray.
• Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they're very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
• Add the melted butter, milk/cream, brown sugar, cinnamon, and salt. Whip the sweet potatoes with an electric mixer on medium speed until smooth.
• Spread the whipped sweet potatoes into the prepared baking dish.
• In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
• Bake the sweet potato casserole at 375F for 15 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don't burn!).
• Serve the casserole hot.