Sweet Potato Casserole with Streusel Topping
My Sweet Potato Casserole with Streusel Topping is a classic side dish for Thanksgiving! Featuring a crumble topping made with old-fashioned oats, brown sugar, and chopped pecans, it's a fun twist on a classic. Instructions for using marshmallows too!
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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 inch 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.
Baking
- Sprinkle the streusel over the casserole. Bake for 25 minutes or until heated through.
