Best Streusel Sweet Potato Casserole Recipes

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
• Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
• Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until topping is browned, 20 to 30 minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN-STREUSEL RECIPE - (4.2/5)

Steps:

• Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don't want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL

Steps:

• Coat a 9 by 13 inch baking dish with cooking spray.
• Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
• Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
• Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
• In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
• Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
• Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN STREUSEL

Steps:

• Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
• Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot.
• Add 2 tbsp. butter, .25 cups milk, .5 tsp. cinnamon, 2 tbsp. brown sugar and .125 tsp. salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
• Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
• While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine 4 tbsp. butter, .25 cup brown sugar, .25 cup flour, .5 tsp. cinnamon, .125 tsp salt, and pecans. Stir until thoroughly combined.
• Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Steps:

• Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
• Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
• Mix brown sugar, butter, flour, and.
• cinnamon with fingertips until mixture is crumbly. Stir in nuts.
• Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.

SWEET POTATO CASSEROLE WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 350°F. Mix first 6 ingredients. Put in buttered 2 quart casserole dish.
• 2. Combine topping ingredients. Sprinkle on top of mixture.
• 3. Bake at 350° for 35-40 minutes. ENJOY!

SWEET POTATO CASSEROLE WITH GRAHAM CRACKER STREUSEL

Steps:

• Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
• Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
• Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
• Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
• Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
• Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.

PECAN STREUSEL SWEET POTATO CASSEROLE

Steps:

• 1. BAKE SWEET POTATOES: Position rack in center of oven and preheat to 400° Pierce each potato with fork and place on foil lined baking sheet. Bake until tender, about 50-60 minutes. Then cool until easy to handle-but still hot. While potatoes bake, grease a 9x13/2qt casserole, and make streusel.
• 2. STREUSEL: In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter using a pastry blender, or your fingertips until coarse and crumbly. Set aside.
• 3. MAKE FILLING When you can handle the potatoes, cut in half lengthwise and scoop out flesh into large bowl. Add sugar, butter, vanilla, and salt. Mash with potato masher or for a smoother purée, use an electric mixer.
• 4. ASSEMBLE: Spread sweet potato mixture in prepared dish. Sprinkle streusel evenly over top and bake until golden brown, about 20-30 minutes. Let stand 5 minutes before serving. Streusel and filling can be made up to 2 days ahead and refrigerated, separately, covered. Assemble and bake until golden, approximately 45 minutes.

STREUSEL SWEET POTATO CASSEROLE

Steps:

• Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil. Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle. Halve potatoes lengthwise and scoop out flesh into large bowl. Add sugar, eggs, salt, butter, milk and vanilla and mix until smooth. Spread mixture in prepared dish and cool completely. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

SWEET POTATO CASSEROLE WITH STREUSEL

Steps:

• Position rack in center of oven and preheat to 400 degrees.
• Line rimmed baking sheet with aluminum foil.
• Pierce each potato with fork and transfer to baking sheet.
• Bake until tender, about 50 minutes.
• Cool until easy to handle.
• Heat oil and butter in a medium skillet over medium heat until butter melts.
• Split vanilla bean lengthwise; scape out seeds.
• Add seeds and vanilla bean pod to oil mixture; cook 30 seconds.
• Remove pan from heat; let stand 10 minutes.
• Remove pod and discard.
• Preheat oven to 375 (350 for convection) degrees.
• Remove cooked sweet potato from skin. Place sweet potato mash in a medium bowl.
• Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon and evaporated milk to potatoes.
• Beat with a mixer at medium speed until smooth.
• Spoon potato mixture into a 11x7 inch baking dish coated with cooking spray.
• Add oats, pecan, flour, remaining 1/4 cup sugar and remaining 1/4 teaspoon salt to butter mixture; toss.
• Sprinkle over potato mixture.
• Bake at 375 (350/convection) for 35 (30/convection) minutes, or until bubbly around the edges.

STREUSEL SWEET POTATO CASSEROLE

Steps:

• 1: Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degrees F oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
• 2: Preheat oven to 350 degrees F. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish.
• 3: Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work. Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture.
• 4. Pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly. When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.