I’ve never been a fan of sweet potato casserole. Maybe it’s because my parents and sister don’t eat it… I don’t know. Either way, I think it’s weird (don’t be mad). It’s too sweet, too mushy, and I just don’t understand why it’s even on the table for a meal. In my mind it’s definitely more of a dessert and a dessert I won’t be eating for that matter…
But the first year we did Thanksgiving with friends, sweet potato casserole was requested by everyone (but me). Since I was making it, I decided I’d compromise and make half with marshmallows and half with streusel topping. Luckily, the streuseled sweet potato casserole was a hit! Even the marshmallow-topped casserole lovers preferred this version.
It’s not too sweet, and I like the added texture as opposed to the typical mush. This recipe is based on a Cooking Light recipe that makes enough for 18 people in a 13×9 inch baking dish. Since there are other casseroles already claiming my 13×9 baking dishes, I make a smaller version of the recipe.
Why not try something new this year and make this version of sweet potato casserole… If you think you’ll get in trouble, just make half of the casserole with marshmallow topping and half with streusel topping.
Streuseled Sweet Potato Casserole
- about 6 sweet potatoes
- ⅓ cup half-and-half
- ¼ cup maple syrup or pancake syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 egg
- Non-stick spray
- ¼ cup whole wheat flour
- ¼ cup packed brown sugar
- 2 TBSP chilled butter, cut into small pieces
- ⅓ cup chopped pecans
Pre-heat oven to 375°. Bake potatoes for 1 hour 20 minutes. Let cool and peel. Alternate version: Place peeled potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; mash until smooth/slightly chunky. Spoon potato mixture into an 8- or 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a bowl. Cut in chilled butter with two knives or use your fingers, until you have a crumbly mixture. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
*Make-ahead tip: Prepare without streusel topping. Cover and refrigerate. Bring to room temperature before adding streusel topping and baking.
Have a great weekend! Wish me luck; I’m babysitting the whole weekend 🙂