Streusel Topped Sweet Potato Casserole

Streusel Topped Sweet Potato Casserole
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Yield: 18 1/2 cup servings
Adapted from Cooking Light.
Potato Mixture
  • About 5 pounds of sweet potatoes
  • 3/4 cup half and half
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray or oil
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter (1/2 stick), cut into small pieces
  • 1/2 cup chopped pecans
  1. Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer until tender, about 20 to 30 minutes. Drain and cool until you can touch them. Gently pull off the potato skins and cut the potatoes into large chunks. Beat at medium speed in the bowl of a stand mixer or with a hand mixer until the potatoes are smooth. If you are appliance free, use a potato masher. Combine the half and half, maple syrup, cinnamon, vanilla, salt, and egg. Add the mixture to the potatoes and mix until evenly combined. Spoon the potato mixture into the baking dish.
  2. To make the streusel, pulse the pecans a few times in a food processor leaving some large chunks and set aside in a small bowl. Pulse the flour and sugar to combine them. Add the chilled butter and pulse until the mixture resembles coarse meal. Add the pecans and pulse 2 or 3 times until the nuts are distributed. If you don’t have a food processor, chop the nuts with a knife. Mix the flour and sugar. Cut in the butter with a pastry blender, two knives, or a fork. Mix in the chopped nuts. Sprinkle the streusel evenly over the potato mixture. Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.