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Sweet Potato Casserole

From Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International by Jennifer Brulé. Copyright © 2016 by the University of North Carolina Press. Used by permission of the publisher. www.uncpress.unc.edu

  • Serves: 6 -8
  • Category:

Ingredients

  • ½ cup milk
  • 2 eggs, whisked
  • 1 tsp. vanilla
  • Dash of nutmeg
  • 3 c mashed sweet potatoes (3 medium sweet potatoes)
  • ¾ cup granulated sugar
  • ¼ cup melted butter (½ stick)
  • ¼ teaspoon kosher or sea salt

Pecan Streusel:

  • ¼ teaspoon kosher or sea salt
  • ¾ cup brown sugar
  • 1 c pecans pieces (chopped pecans)
  • ½ cup flour
  • 6 tbsp. chilled butter

Instructions

  1. Pre-heat oven to 350º. Butter a 9X11 inch or 3 quart baking dish. Whisk milk, eggs, vanilla, and nutmeg together and set aside. In a separate mixing bowl, stir together mashed sweet potatoes, sugar, melted butter, and salt. Add in milk mixture and stir until completely incorporated. Pour into the prepared baking dish and make the streusel.
  2. Mix the salt, brown sugar, pecans and flour together. Using a fork or your fingers, “cut in” the chilled butter, meaning mash it in with the pecan/flour mixture, until it looks like crumbles. Take care not to work it so far that the butter softens and the streusel turns paste-like. Scatter the streusel evenly over the top of the casserole and bake for 45-60 minutes, until streusel is golden.