Sweet Potato Casserole with Pecan Streusel Topping
This is my family's favorite sweet potato casserole and what I make every Thanksgiving as it's so good! The pecan streusel topping makes this over the top delicious! The recipe includes a gluten-free option.
Ingredients
- 3 lbs sweet potatoes, peeled and quartered
- ½ cup sugar
- ½ cup butter, melted
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
For the Streusel Topping
- ½ cup brown sugar
- ¼ cup oatmeal (for gluten-free version) or all-purpose flour,
- 1 cup pecans, coarsely chopped
- ¼ tsp ground cinnamon
- ¼ cup cold butter, cut into cubes
Instructions
- Steam the peeled sweet potatoes over rapidly boiling water for 10 minutes or until tender. Mash with a fork or potato masher.
- Preheat the oven to 350 F. Grease or butter a 8x11 baking dish.
- To the mashed sweet potato, add the sugar, melted butter, ground cinnamon, ground nutmeg, vanilla extract and salt. Stir to combine. Spread evenly on the baking dish.
For the Streusel Topping
- In a small bowl, mix together the brown sugar, oatmeal or flour, cinnamon and pecans.Use a pastry blender or 2 butter knives to cut the butter into the oatmeal or flour mixture. Once the butter is mixed in, sprinkle the streusel topping all over the sweet potato mixture.
- Bake for 30-35 minutes or until the top is golden brown and the mixture is bubbly. Serve warm or allow to set for at least 20 minutes before serving.
Notes
You may ground the oatmeal in a food processor or blender if you wish a flour-like texture. For extra chewiness and crunch, use old-fashioned oats.
Nutrition
Serving: 8gCalories: 502kcalCarbohydrates: 65gProtein: 4gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 46mgSodium: 380mgPotassium: 654mgFiber: 7gSugar: 34gVitamin A: 24671IUVitamin C: 4mgCalcium: 80mgIron: 2mg
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