Description
A decadent holiday staple, this casserole features tender, roasted sweet potatoes topped with a crunchy, buttery brown sugar and pecan streusel. By roasting the yams instead of boiling them, the natural sweetness and creamy texture are perfectly preserved. This classic dish offers a harmonious balance between earthy potatoes and a rich, caramelized crust, making it an essential centerpiece for Thanksgiving feasts and celebratory winter dinners that guests will absolutely adore.
Ingredients
5 lbs Sweet Potatoes (Jewel or Garnet yams)
1 cup Brown sugar
1/2 cup Unsalted butter, cold and cubed
1/2 cup All-purpose flour
1 cup Pecans, chopped coarsely
1 tsp Ground cinnamon
1 tsp Pure vanilla extract
Pinch of salt
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Scrub the sweet potatoes thoroughly and pierce each one several times with a fork.
Roast potatoes on a parchment-lined sheet for 60 minutes until tender.
Cool potatoes slightly, then peel off the skins.
Mash the flesh in a large bowl with vanilla extract and a pinch of salt.
Transfer mashed potatoes into a greased 9×13 inch baking dish.
In a separate bowl, combine brown sugar, flour, and cinnamon.
Cut the cold butter into the sugar mixture using a pastry cutter until coarse crumbs form.
Fold in the chopped pecans.
Spread the streusel topping evenly over the mashed potatoes.
Reduce oven heat to 375 degrees Fahrenheit and bake for 45 minutes until the topping is golden and bubbling.
Notes
Keep the butter cold for the topping to ensure a crisp, crumbly texture. You can substitute the all-purpose flour with almond flour for a gluten-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 105
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 28g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg