November 22, 2010

Sweet Potato Casserole with Pecan Streusel Topping

This sweet potato casserole is a favorite! Guests can't stop digging in to the sweet, smooth mash hidden beneath a crisp streusel and pecan topping.

2.5 lbs sweet potatoes
1/4 cup packed light brown sugar
1/2 cup packed dark brown sugar
1 stick butter, softened
3 t. salt
1 t. vanilla extract
1/2 cup pecans, toasted
1/2 cup all purpose flour
1/2 cup packed light brown sugar
1/4 cup cold butter, cut into small pieces

Directions: Prick the tops of each potato with a fork, then lay on a baking sheet. In a 350 degree oven, roast the sweet potatoes whole until tender (varies on size, but approx. 40 minutes). Allow them to cool enough to handle, then peel away the skins or scoop the insides out with a spoon, and put into a big bowl. Add the butter, brown sugars, vanilla, and salt and mash with a masher until smooth and all ingredients are evenly incorporated.
Next, prepare the topping by processing the flour, brown sugar, and butter together until it resembles a coarse meal. Or, use hands and work them together until the mixture is crumbly and the butter incorporated. Stir in the pecans. Transfer the sweet potato filling to a baking dish, then sprinkle the streusel topping evenly over the top. Bake at 350 degrees for 25 minutes, or until topping is crispy. 
This can be made ahead. Simply prepare the filling but not the topping, and keep the filling in the baking dish in the fridge covered with plastic wrap. When ready to eat, poke holes in the plastic wrap and microwave the baking dish on high for 4-5 minutes. Remove the plastic wrap, cover with streusel topping, and bake as directed.

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