"Perfectly sweetened and spiced sweet potato casserole made with roasted sweet potatoes, with a salty-sweet brown sugar pecan streusel topping."
Sweet Potato Casserole with Crumb Topping
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Prep time 1hr 45mins
Cook time 45mins
Serves or Makes: 10
Recipe Card
Filling
ingredients
- 3 pounds sweet potatoes
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, softened to room temperature
- 2 large eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1/2 cup dark brown sugar, lightly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse Kosher salt
Filling
Method
Step 1
Preheat the oven to 425 and line a baking sheet with foil. Wash the potatoes and place on the baking sheet; drizzle the potatoes with the olive oil and cover tightly with another piece of foil. Roast for one and a half hours. Set aside to cool until cool enough to handle, remove the skins, and scoop the potato flesh into a food processor. Puree until smooth.
Step 2
Mix in the softened butter, beaten eggs, cream, brown sugar, cinnamon and salt until incorporated. Spread into a 9x13 pan or large gratin baking dish.
Topping
ingredients
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse Kosher salt
- 1/4 cup unsalted butter, melted
- 1/2 cup pecans, roughly chopped
Topping and Bake
Step 1
In a bowl, mix together the flour, brown sugar, granulated sugar and salt. Add the butter, and use a fork to evenly distribute, then use your hands to rub the butter in until moist and crumbly. Stir in the pecans.
Step 2
Preheat the oven to 350. Sprinkle the topping over the filling and bake for 45 minutes; if necessary, lay a piece of foil over the top if the topping is getting too brown.
Step 3
Pro Tip: Prepare the filling and topping the day before, keeping them separate in the refrigerator until ready to bake.