Sweet Potato Casserole With Streusel 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 STREUSEL CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
• Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
• Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until topping is browned, 20 to 30 minutes.

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.

STREUSELED SWEET POTATO CASSEROLE

Steps:

• For the potatoes: Preheat oven to 400 degrees. Poke sweet potatoes several times with a knife and space them evenly on a foil-lined baking sheet. Bake, turning once, until very tender and easily squeezed with tongs, 1 to 1 1/2 hours. Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Scrape the flesh away from the skins into a large bowl; you should have about 8 cups. (If making ahead, cool to room temperature, and refrigerate.).
• For the streusel: Butter a 9-by-13-inch baking dish. Pulse flour, brown sugar, and salt in a food processor until blended. Sprinkle butter pieces over the flour mixture and pulse until a crumbly mass forms, about 6 to 8 one-second pulses. Sprinkle nuts over the mixture and pulse until combined but some large nut pieces remain, 4 to 6 one-second pulses. Transfer streusel to a medium bowl and return the work bowl to the food processor.
• Place half of the potato flesh into the food processor. With a rubber spatula, break the remaining flesh in the bowl into 1-inch chunks.
• For the filling: Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to the potatoes in the food processor. Process until smooth, about 20 seconds. Taste for sweetness, and add up to 4 Tbsp granulated sugar if desired. Add egg yolks and process about 15 seconds. With processor running, pour half-and-half through the feed tube and process until blended, about 30 seconds. Transfer the puréed mixture to the large bowl with the potato chunks. Stir gently until combined.
• Pour filling into the prepared baking dish and spread evenly with a spatula. Sprinkle the streusel over the top, breaking up any large pieces with your fingers. Bake until topping is well browned and filling is puffy around the edges, about 45 minutes. Cool slightly before serving (or cool to room temperature, then cover and refrigerate. To reheat, bake at 400 degrees for about 25 minutes.).

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes 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 very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO CASSEROLE WITH GRAHAM CRACKER STREUSEL

Steps:

• Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
• Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
• Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
• Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
• Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
• Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.

STREUSEL SWEET POTATOES

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

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.