Old-Fashioned Sweet Potato Casserole with Streusel Pecan Topping
Delicious sweet potato casserole made with fresh sweet potatoes and a brown sugar streusel, perfect for Easter or Christmas!
Servings: 10 people
Equipment
- Mixer or Potato Ricer/Masher
- 2 1/2 Quart Casserole Dish
Ingredients
- 5 lbs sweet potatoes (whole) Will make around 5-6 cups cooked
- 2 eggs
- 1 stick butter (1/2 cup)
- 1/2 cup milk
- 1 tsp vanilla
- 1 cup sugar
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp nutmeg
- 1 cup brown sugar
- 2/3 cup flour
- 4 tsp butter, softened
- 1 cup chopped pecans
Instructions
- Wash sweet potatoes and place in a big soup pot covered with water. Turn on medium heat.
- After 1/2 hour, test sweet potatoes with fork to see if softened. Continue to cook until soft.
- Place cooked sweet potatoes in bowl. Run a knife through skin to let some of the heat out. Wait a few minutes. Then gently peel off skins. Throw away skins
- Place sweet potatoes through potato masher. If you don't have a masher, go ahead and place potatoes in mixer. Run mixer, stopping every few minutes to remove sweet potato "strings" from mixer blade. Repeat 2-3 times.
- Add milk, eggs, 1 stick of butter, sugar, vanilla, and spices to sweet potatoes. Mix in mixer.
- Place sweet potato mixture in greased 2 1/2 quart casserole dish.
- You can then add topping and cook or place in fridge for a day until ready to cook.
- Combine topping. Mix brown sugar, flour, butter and nuts. Stir together with fork.
- Add 1/2 topping to sweet potatoes, poking down into sweet potato mixture with a knife or fork. Spread the remaining topping on top.
- Bake at 350 for 45 minutes. Check after 1/2 hour. If sweet potatoes are getting too brown on top, then cover lightly with foil.
- Cover sweet potato casserole until ready to serve.