Streuseled Sweet Potato Casserole is a fabulous side dish for a holiday meal.
You simply must make sweet potatoes to go with a holiday meal. It’s a tradition! This streuseled sweet potato casserole is a baked dish of creamy, maple-sweetened sweet potatoes. It’s topped with a brown sugar and pecan streusel.
SWEET POTATOES VS. YAMS:
What’s the difference? In markets in the U.S., the light skinned potatoes are usually labeled as sweet potatoes and the copper skin/orange flesh potatoes are usually labeled as “yams.” Both of them are actually two different varieties of sweet potatoes. It’s confusing, isn’t it? You’ll want to use the orange flesh “yams” for this recipe.
How to make Streuseled Sweet Potato Casserole:
Peel all of your sweet potatoes and cut them into chunks. Cook the potatoes in boiling water until they are tender. Then you’ll drain the water and move the potatoes to a bowl.
The cooked potatoes are then combined with half and half cream, egg, maple syrup, vanilla and salt. You’ll use a hand mixer to combine those ingredients until the sweet potatoes are creamy. In a food processor, you’ll combine the ingredients for the streusel (flour, butter, brown sugar and pecans). If you don’t have a food processor, you can do this in a bowl with two knives or a fork (or use a pastry cutter).
The sweet potatoes are spooned into a casserole dish. The streusel is sprinkled on top.
The streuseled sweet potato casserole is then covered and baked for 15 minutes. Then the cover is removed, and it’s baked for another 25 minutes.
Make ahead instructions:
Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of your holiday meal. Thaw in the refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half and half) the day you’re serving the dish.
Let us know how everyone likes this sweet potato casserole. Enjoy!
Here are a few more holiday side dish recipes you might like to try:
- Roasted Butternut Squash with Sage
- Classic Stuffing
- Creamy Oven-Baked Mashed Potatoes
- Creamed Corn
- Maple Bacon Brussels Sprouts
- Easy Dinner Rolls
- Honey Butter Thyme Crockpot Glazed Carrots
- Creamy Baked Green Beans
Streuseled Sweet Potato Casserole
- 5 pounds peeled and 1-inch cubed sweet potatoes (about 14 cups)
- 1/2 cup half and half cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup (½ stick) chilled butter, cut into small pieces
- 1/2 cup chopped pecans
- Preheat the oven to 375°F. Spray 13x9-inch baking dish with nonstick spray.
- Place the potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer for 12 minutes or until tender. Drain.
- Combine the half and half, syrup, vanilla, salt and egg in a large bowl, stirring with a whisk. Add the potato to the egg mixture; beat with a mixer at medium speed until smooth. Spoon the potato mixture into the prepared pan.
- Combine the flour and sugar in the bowl of a food processor; pulse to combine. Add the chilled butter; pulse until the mixture resembles coarse meal. Stir in the pecans; sprinkle over the potato mixture.
- Cover and bake for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
- *If you do not have a food processor, use a pastry blender to cut the butter into the flour/sugar mixture until the mixture resembles coarse meal.
- *To make ahead: Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in the refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half and half) the day you're serving the dish.