In all the years I have had my blog, I have never used the same recipe twice… until now. I am making an exception here because this recipe has become a family favorite. Out of all the dishes on our Thanksgiving table, this sweet potato side has become a healthy and delicious and a crowd pleaser. This amazing side has all the perfect Thanksgiving flavors, bringing to mind images of a perfect New England feast.
Sweet potatoes topped with marshmallows is yummy, sure, but also overdone. In this recipe, the sweet potatoes are combined with pecans, giving it a nice, crunchy texture. The rich, buttery taste of the sweet potato filling blends perfectly with the crispy topping. The welcoming aroma of the casserole cooking in the oven is enough to make you fall in love with it. When you taste it, it is so delicious and satisfying, you can’t help but look forward to Thanksgiving.
You can definitely use this as a side dish or dessert on that wonderful holiday (which is right around the corner)! This dish will absolutely be on my menu this Thanksgiving. I hope it will be on yours too.
I will not be posting on Thanksgiving, as I am preparing my home and my menu for 48 guests this year. With much love and thanks for all your support over the years, I wish you and your family a very happy holiday!
This recipe is courtesy of myrecipes and will serve 18 people who will love this delicious casserole with its crispy, crunchy topping.
Ingredients for Streuseled Sweet Potato Casserole
14 cups (1 – inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half and half
1/2 cup maple syrup
1 tsp. vanilla extract
3/4 tsp. salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1 cup chopped pecans
Preheat oven to 375.
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-and-half and next four ingredients (half-and-half through egg) in a large bowl.
Whisk ingredients together.
Add potatoes to egg mixture; beat with a mixer at medium speed until smooth.
Spoon potato mixture into a 13 x 9 -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 pecan mixture over potato mixture.
Cover and bake for 15 minutes.
Uncover and bake for an additional 25 minutes or until topping is browned and the potatoes are thoroughly heated.
It’s that simple!
