Sweet Potato Casserole with Streusel Topping Recipe
Upgrade your sweet potato casserole by using a crispy brown sugar and pecan streusel in instead of the conventional marshmallow topping.
INGREDIENTS
– 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunk– ¼ cup (½ stick) unsalted butter, melted– ¾ teaspoon salt– ½ cup packed light brown sugar– ⅛ teaspoon ground nutmeg– 2 large eggs, lightly beaten
– ¼ cup (½ stick) unsalted butter– 1 cup packed light brown sugar– ⅓ cup flour– 1 teaspoon ground cinnamon
INSTRUCTIONS
An oven rack should be in the middle at 350°F. A large saucepan of saltless water should boil. Simmer sweet potatoes 20–25 minutes. Drain and chill.
1
Meanwhile, create the topping: Heat butter in a medium bowl in microwave. (Or melt it in a small pan over low heat and transfer to a medium bowl.)
2
Blend brown sugar, flour, and cinnamon. Clumps should describe this. Set aside chopped nuts.
3
Mashing or forking cooked and drained sweet potatoes in a big bowl makes them smooth. Mix in melted butter, salt, sugar, and nutmeg. Add eggs. A few lumps are fine. Set aside.
4
Pour sweet potato mixture into 2-quart baking dish evenly. Spread topping on sweet potato mixture and bake uncovered for 40 minutes until golden. Cool slightly before serving.