Sweet Potato Casserole with Streusel Topping
Ingredients
Sweet Potato Filling
- 4 pounds (1890g) sweet potatoes, baked and scraped from skins
- ¾ cup (175ml) milk or half and half
- ¼ cup (56g) butter, melted
- 2 large eggs, beaten
- ¼ cup (45g) packed dark brown sugar
- 2 teaspoons vanilla extract
Streusel Topping
- ⅓ cup (44g) all purpose flour
- ⅓ cup (35g) old fashioned oats
- ¼ cup (45g) packed dark brown sugar
- pinch of salt
- ¼ cup (56g) butter, melted
- ½ cup (54g) chopped pecans
Instructions
Sweet Potato Filling
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a deep dish pie pan, 10 inch cast iron skillet, or 9x9 baking dish and set aside.In a large bowl combine the cooked sweet potatoes, milk, butter, eggs, brown sugar and vanilla. Mix well to combine. Spread into prepared pan. Set aside.
Streusel Topping
- In a small bowl combine all the flour, oats, brown sugar, and salt. Stir in the butter and pecans. Sprinkle over casserole. Bake for 25 minutes or until heated through.
Video
Notes
- See post for make ahead tips.
- To bake sweet potatoes: Pierce potatoes several times. Place on a foil lined baking sheet. Bake at 400 degrees F (204 degrees C) for 1- 1 1/2 hours or until they are soft when you squeeze them. Slice open the potato to let steam escape and let cool slightly before scooping out the pulp.
- Can also top with mini marshmallows instead of streusel or both. Bake as directed.