Sweet Potato Casserole
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups chopped sweet potatoes (cubed into 1-inch )
- ¼ cup butter
- ½ cup granulated sugar
- 2 eggs (beaten)
- ½ cup milk (2%)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup light brown sugar (packed)
- ⅓ cup all purpose flour
- 3 tablespoons butter (cold and diced, Note 1)
- ¾ cup pecans (toasted, roughly chopped, Note 2)
Method
- To make the streusel topping, combine the brown sugar with flour. Cut in the cold butter or use your hands to rub the butter into the mixture until you get a coarse crumb (pea sized crumb). Stir in the pecans and set aside.
- Add sweet potatoes to a saucepan, and cover with water. Bring to a boil, simmer uncovered until fork tender (10-15 minutes). Drain, mash the sweet potatoes, and allow to cool for 10 minutes.
- Preheat oven to 350°F/180°C.
- To the sweet potatoes, add butter, sugar, beaten eggs, milk, vanilla, and salt. Stir until well combined.
- Transfer mixture to a 9x13 inch casserole dish or pan.
- Spread the streusel topping over the sweet potatoes, and bake uncovered for 30 minutes or until the potatoes start to puff a little and the topping is lightly browned.