Oh streusel, how I love you so…
And topping off a luxuriously, dolled up sweet potato mash? You are always the first thing on my plate each Thanksgiving and Holiday.
Well, it’s either you or my forever number one- Pineapple Casserole.
Does it surprise anybody that my two favorite Holiday side dishes are basically desserts? Because it really shouldn’t.
I have been making sweet potatoes like this for about 4 years now, since I was a freshman in college and would take charge of Holiday meals. Not as though my parents did a terrible job at it themselves, I simply enjoyed it more than they did. Plus after 20+ years of family Thanksgivings, they didn’t need much convincing to take a break. My parents always prepared this dish much more simply than I do. They peeled, boiled, and mashed their potatoes, where as I always roast them whole in their skin because it retains the most flavor and nutrients. And the only additions to the mash were butter and maple syrup I believe. Then there was the traditional marshmallow top. Very, very delicious. BUT! I am honestly a streusel girl at heart. It’s the texture that gets me. I think it complements things so well, especially dishes that have contrasting textures like smooth sweet potato mashes.
This dish is SO decadent! It can basically be thought of as a streusel-topped sweet potato pie minus the crust. That is basically what you are looking at with this recipe. I would know, I just made Sweet Potato Pie two weeks ago.
As with most casseroles, this recipe can be made very easily the day before. I usually roast and mash the potatoes two days before and the day before I prepare the mash and streusel. However! It is really important that you keep them separate until ready to bake. If you put the streusel on the sweet potato mixture and let it sit for a day, the streusel will absorb moisture from the mash and it will mess with the texture. I know this because I did this once and was very, very disappointed in myself. So please learn from my mistakes and keep the two things separate as long as possible. Thank you.
- ½ cup sugar
- 2 large eggs
- ½ cup ½ & ½ or heavy cream
- 2 Tb butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- 4 cups mashed sweet potatoes
- For the Topping:
- 4 Tb butter, slightly softened
- ½ cup brown sugar
- ½ cup flour
- ¾ cup chopped pecans
- For the Topping: With your fingertips, blend the butter, brown sugar, and flour together in a medium bowl until combined and crumbly. Mix in pecans; set aside in fridge.
- Preheat oven to 350°F.
- In a large bowl, whisk together sugar, eggs, ½ & ½ (or heavy cream), butter, vanilla, and salt until well combined. Whisk in sweet potatoes.
- Pour sweet potatoes into casserole dish and sprinkle on pecan streusel. Transfer to oven and bake 30 minutes until the pecans are toasted and casserole has puffed.