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Bake up some fresh sweet potatoes to make Sweet Potato Casserole with Streusel Topping. The easy brown sugar and pecan streusel is a delicious addition to the traditional marshmallow topping, and one that your friends and family will love!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I don’t know about where you are, but here in the Midwest, it is finally – FINALLY – feeling like fall.
The weather is cooler and perfect for snuggling under blankets with a cup of coffee. The leaves are changing. Sweaters are being worn.
And my brain is already thinking ahead to Thanksgiving.
I know, I know. We still have to get through Halloween first. But then we get to one of the best holidays of the year!
So I am going to say it’s not too early to start planning my Thanksgiving dinner menu. Right? Starting with a classic: Sweet Potato Casserole.
SWEET POTATO CASSEROLE WITH TWO TOPPINGS
Growing up, I wasn’t too fond of sweet potatoes, so every holiday dinner I would take a spoonful of my Nana’s sweet potato casserole and systematically remove and eat every single toasted mini marshmallow from my serving – leaving behind a pile of untouched canned sweet potatoes.
In fact, I am pretty certain that’s what 10 out of 12 family members did.
I decided to take the flavors of Nana’s casserole, which was brimming with brown sugar, vanilla and a little cinnamon – but kick it up a notch by using freshly baked sweet potatoes and not one, but two toppings.
First I topped the casserole with a layer of pecan-infused streusel topping for added texture and sweetness. This first topping is made with brown sugar, cinnamon, and my favorite Challenge Salted Butter.
I try to be conscious of the quality of the ingredients I use on a daily basis, but especially on special holidays. I trust Challenge Butter wholeheartedly and have been using their products in my kitchen for years, so of course I reach for them when making holiday side dishes such as Sweet Potato Casserole.
I suppose if you were not a fan of marshmallows on your sweet potatoes, you could stop there with just the streusel.
But me? Inside I’m still the little kid who loves those mini marshmallows.
So after some time in the oven for the streusel to get crisp, I sprinkled on a healthy handful of marshmallows for good measure.
The result was this gorgeous Sweet Potato Casserole with Streusel Topping – sweet potato perfection that will be a welcomed side dish to any holiday spread.
HOW TO COOK SWEET POTATOES FOR CASSEROLE
I loved the way my Nana made a lot of her recipes, but I just couldn’t bring myself to use canned sweet potatoes as the based of my Sweet Potato Casserole with Streusel Topping.
Instead, I decided to use fresh sweet potatoes and bake them off before making the casserole.
To cook the sweet potatoes for casserole, prick washed sweet potatoes all over with a fork and place them on a foiled-lined baking sheet. Bake the potatoes for 75-90 minutes or until they are nice and soft and cooked through.
Once they’re cooked, let the sweet potatoes cool slightly before using them to make the casserole.
Yes, 75-90 minutes is a while to wait while the potatoes bake, but I like to use that time to clean the house or prep other dishes such as scalloped potatoes, feta cheese ball or sweet and salty cheesecake.
You can also bake the potatoes a day or two before you plan to make your Sweet Potato Casserole.
CAN YOU MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?
The biggest question I get for holiday recipes is whether they can be made ahead of time. No one really wants to do 100% of their holiday dinner prep the day-of.
Luckily, you can absolutely make this Sweet Potato Casserole with Streusel Topping ahead of time. Simply prepare the sweet potato portion of the casserole, spread it into the prepared casserole dish, cover and refrigerate until ready to bake.
In a separate bowl, mix together the streusel topping, cover and refrigerate.
When you’re ready to bake the casserole, sprinkle the topping onto the casserole and bake as directed, finishing with the mini marshmallows.
If you’re using a glass casserole dish, I recommend letting the casserole come to room temperature before placing it in the oven.
Enjoy this Sweet Potato Casserole with Streusel Topping this holiday season. I know you’ll love the sweet, pecan- and marshmallow-filled topping with the creamy sweet potatoes.
Sweet Potato Casserole with Streusel Topping
Ingredients
- 3 ½ pounds fresh sweet potatoes about 5 medium
- ½ cup granulated sugar
- 1 egg beaten
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter softened
- ½ cup milk
- ½ teaspoon pure vanilla extract
FOR THE TOPPING:
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter softened
- ½ cup chopped pecans
- 2 cups mini marshmallows optional
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil. Wash the sweet potatoes, prick them with a fork and place them on the prepared baking sheet. Bake potatoes in preheated oven for 75-90 minutes or until they are cooked through and soft. Allow potatoes to cool slightly until they are comfortable to touch.
- Reduce oven temperature to 325 degrees F. Butter an 11x7 inch casserole dish and set it aside.
- Once the sweet potatoes are cool enough to handle, scoop the insides into a large mixing bowl and discard skins. If you want the sweet potatoes to be ultra-smooth, you can push them through a potato ricer at this point.
- Add sugar, egg, salt, cinnamon, butter, milk, and vanilla to the sweet potatoes. Use an electric mixer and combine until the mixture is thoroughly incorporated and smooth.
- Scoop the mixture into the prepared casserole dish and smooth the top into an even layer.
- In medium bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture forms coarse crumbs. Stir in the pecans. Sprinkle the mixture over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until the topping is lightly browned.
- Remove pan from oven, top with mini marshmallows and return to oven for an additional 10 minutes, or until the marshmallows are melty and golden brown.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Potato and Coconut Pecan Cornmeal Pudding
Every bite of this creamy dessert is filled with the yummy flavors of sweet potato, coconut, and pecans.
Serves: 9
Ingredients
1½ lbs (1 – 2 lg) sweet potatoes
3 eggs, lightly beaten
1 c Half-and-Half or milk
½ c sugar
¼ c dark corn syrup
¼ c yellow cornmeal
2 T butter, melted
1 T vanilla extract
½ t ground nutmeg
¼ t salt
¾ c flaked coconut
¾ c chopped pecans
Directions
1. Preheat oven to 300F.
2. Lightly grease bottom and sides of a 2-qt square baking dish; set aside.
3. Peel and coarsely shred sweet potatoes (about 4 c).
4. In lg bowl combine eggs, Half-and-Half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt.
5. Stir in sweet potatoes, and ½ c ea of the coconut and the pecans.
6. Transfer sweet potato mixture to prepared baking dish.
7. Cover and refrigerate up to 24 hrs.
8. Bake uncovered for 1 hr.
9. Sprinkle with remaining coconut and pecans.
10. Bake, uncovered, 30 mins more or until a knife inserted near center comes out clean.
11. Cool about 30 mins on wire rack.
12. Serve warm.
Chef’s Note: To serve right away the chilling step may be omitted.
Candied Apple Salad
You may not believe it, but this does actually tasted like candied apples!
8 oz crushed pineapple, with juice
1 egg
2 Tbsp flour
2 Tbsp apple cider vinegar
1/2 cup sugar
4 Granny Smith apples
1/2 cup chopped peanuts
8 oz frozen whipped topping, thawed
Mix the pineapple and juice, egg, flour, vinegar, and sugar. Cook over medium heat, stirring constantly, until thickened. (Watch carefully that the eggs don’t “scramble”). Remove from heat. Peel and dice the Granny Smith apples, and add to the pineapple mixture. Add the peanuts. Fold in the whipped topping. Refrigerate. Garnish with whole or chopped peanuts.
Your recipes looked great, I will have to try them. My favorite side dish is Spiced Cranberry Sauce.
Spiced Cranberry Sauce
1 bag cranberries
1/2 cup sugar
2 tsp orange zest
1 tsp ground clove
1 tsp cinnamon
1 tbsp orange juice
Bring cranberries and sugar to a light simmer untill all the cranberries pop. All spices, orange juice and orange zest. Let simmer on stove until thick. Easy to make the day before and the kitchen smells great!
Cauliflower Gratin
2 tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk, or more if needed
2 tablespoons all-purpose flour
6 ounces Monterey Jack cheese, grated I (11 ⁄ 2cups)
6 ounces fresh goat cheese, cut into small pieces
1 ⁄ 2cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 medium head of cauliflower, cut into florets,each floret cut into 2 or 3 pieces
Chopped fresh flat-leaf parsley, for garnish
1.Preheat the oven to 350°F and butter a 10-inchbaking dish.
2. Pour the milk into a small saucepan and bring to asimmer over medium-low heat.
3 .Melt the butter over medium heat in a mediumheavy saucepan.
4. Whisk in the four and cook or1 minute; do not let the mixture brown.
5. Slowly whisk in the milk, raise the heat to high, and cook, whisking constantly, until the mixture thickens, 3 to 4 minutes
.Remove from the heat and whisk in the MontereyJack, half of the goat cheese, and half of the Parmesan cheese.
Season with salt and pepper. f themixture seems too thick, thin with a little extra milk
6.Transfer the sauce to a large bowl, add the caulifower, and stir well to combine. Scrape the mixture into the prepared baking dish and top with the remaining goat cheese and Parmesan. Bake until the caulifower is tender and the top is bubbly and golden brown, 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving.
7.Garnish with chopped flat leaf parsley.
I was still editing when it posted.,
Should be 1 1/2 C of Monterary Jack cheese and we used a gorgonzola we had on hand and it was wonderful, though we did use less.
It was wonderful and my daughter even ate it later for a snack. She loves cheese.
Wonderful alternative to broccoli or green beans at the Thanksgiving table and can be made ahead of time and baked.
Classic Baked Macaroni and Cheese (from my Fannie Farmer cookbook) – I have to make it for every holiday.
Ingredients:
1 (16 ounce) package macaroni
8 tablespoons butter
8 tablespoons flour
2 cups milk
2 cups cream
1 teaspoon salt
2 to taste fresh ground black pepper, to taste
4 cups cheddar cheese, shredded good quality
1 cup breadcrumbs, buttered
1 teaspoon paprika (my addition)
Directions:
Preheat oven to 400°F. Cook and drain macaroni according to package directions just shy of al dente (it will continue to cook once you bake it); set aside.
In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off burner.
Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs, then sprinkle with paprika. Bake 20 minutes until the top is golden brown.
Love this casserole! I made sweet potato casserole for the first time last year at Thanksgiving, and now it’s going to become a yearly tradition!
My family loves corn casserole (sometimes called corn pudding)
1 can corn, drained
1 can creamed corn
1 stick of butter, melted
1 pkg corn muffin mix (I use Jiffy)
2 eggs, beaten
8 oz sour cream
salt and pepper to taste
Mix all ingredients together, Pour into a greased 9 x 13 pan. ( I use a glass pan) Bake at 350 for 35-40 minutes.
I guess my favorite recipe is mashed potatoes-which isn’t really a recipe at all. Boil a buncha Yukon golds and smash, then add about twice as much butter, cream cheese, cream, and sour cream than you would ever think possible. Salt and pepper to taste. Deny the amounts of aforementioned ingredients, and never write down the recipe. Thats how you make THANKSGIVING POTATOES.
This looks amazingly delicious!!!
I love sweet potato casserole. Our recipes sound very similar. One easy side dish I love to make, be it a holiday or large gathering, is Broccoli Cauliflower Salad.
1 head of cauliflower
2 bunches broccoli
1/2 cup (or more) Miracle Whip or Mayo (your preference)
Pinch of sugar
8 oz package shredded cheddar cheese
Chop cauliflower and broccoli (tree part only, no stems) into very tiny pieces. In large bowl mix in miracle whip and sugar, if seems dry add in a spoonful of miracle whip at a time. Mix in cheese. Cover and chill over night.
Even people who don’t like broccoli and cauliflower have LOVED this dish.