Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole


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This sweet dish is worthy of your holiday table – make it a new tradition everyone will love.

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Serving Size / Yield

1 Casserole


  • 14 C. (1-inch) cubed peeled sweet potato (about 5 lb.)
  • 1/2 C. Half & Half
  • 1/2 C. maple syrup
  • 1 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 C. all-purpose flour
  • 1/2 C. packed brown sugar
  • 1/4 C. chilled butter, cut into small pieces
  • 1/2 C. chopped pecans

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Preheat oven to 375 degrees. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the Half & Half and next 4 ingredients (Half & Half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Yield: 18 servings (serving size: about 1/2 C.)

From: Cooking Light

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