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.
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.
*Make-ahead tip: Prepare without streusel topping. Cover and refrigerate. Bring to room temperature before adding streusel topping and baking. *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
Recipe from Living Well Kitchen https://blog.memeinge.com/sweet-potato-casserole/