Update the marshmallow sweet potato casserole on your Thanksgiving dinner menu with this tasty streuseled version. This sweet potato casserole is heavy on the delicious factor and low on the added sugar.
I've never been a fan of sweet potato casserole. Maybe it's because my parents and sister don't eat it... I don't know.
Either way, I think it's weird (don't be mad). It's too sweet, too mushy, and I just don't understand why it's even on the table for a meal. In my mind it's definitely more of a dessert and a dessert I won't be eating for that matter...
But the first year we did Friendsgiving, sweet potato casserole was requested by everyone (but me haha).
Since I was preparing it, I decided I'd compromise and make half with marshmallows and half with streusel topping. Luckily, the streuseled sweet potato casserole was a hit! Even the marshmallow-topped casserole lovers preferred this version.
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It's not too sweet, and I like the added texture as opposed to the typical mush.
This recipe is based on a Cooking Light recipe that makes enough for 18 people in a 13x9 inch baking dish. Since there are other casseroles already claiming my 13x9 baking dishes, I make a smaller version of the recipe in an 8 or 9 inch baking dish (round or square).
Ever since that first fateful year, I have made this streuseled sweet potato casserole with rave reviews. Everyone loves it! Even the non-sweet potato casserole lovers. It's slightly sweet but not too sweet, and it's just downright delicious!
Why not try something new this year and make this version of sweet potato casserole...
If you think you'll get in trouble (from your marshmallow-loving dining members), just make half of the casserole with marshmallow topping and half with streusel topping.
Streuseled Sweet Potato Casserole
Ingredients
- 2.5 lbs sweet potatoes {about 4-6 medium potatoes}
- ⅓ cup milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg
- ¼ cup white whole wheat flour
- ¼ cup brown sugar packed
- 2 tablespoon chilled butter cut into small pieces
- ½ cup chopped pecans
Instructions
- Preheat oven to 375°F. Bake potatoes for 1 hour 30 minutes. Let cool and peel.
- Combine the milk, maple syrup, vanilla extract, salt, and egg in a large bowl, stirring with a whisk. Add potato to egg mixture; mash until smooth/slightly chunky. Spoon potato mixture into a greased 8- or 9-inch baking dish.
- Combine flour and sugar in a bowl. Cut in chilled butter with two knives or use your fingers, until you have a crumbly mixture. Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375°F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is lightly browned and the potatoes are thoroughly heated.
Notes
*Alternate version to baking the potatoes: Place peeled potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and mash.
*The recipe was tested using 2% milk
*Use dairy-free butter and unsweetened vanilla almond milk to make vegan
*Use almond flour in place of wheat flour for gluten-free
*Based on this recipe from Cooking Light
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Note: This post was originally published November 18th, 2011. It has been updated with photos and content.
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