Streuseled Sweet Potato Casserole Recipe

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Ingredients:

Serving

7 lbs sweet potatoes (6 to 8 medium)
5 tbsp unsalted butter, cut into pieces and softened, plus additional for greasing pan
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 1/4 tsp salt, divided
1 cup pecans
5 tbsp unsalted butter, melted
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1 tbsp vanilla extract
4 tsp fresh lemon juice
granulated sugar, to taste (up to 4 tbsp)
4 large egg yolks
1 1/2 cups half-and-half

Directions:

For the potatoes: Preheat oven to 400 degrees. Poke sweet potatoes several times with a knife and space them evenly on a foil-lined baking sheet. Bake, turning once, until very tender and easily squeezed with tongs, 1 to 1 1/2 hours. Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Scrape the flesh away from the skins into a large bowl; you should have about 8 cups. (If making ahead, cool to room temperature, and refrigerate.).
For the streusel: Butter a 9-by-13-inch baking dish. Pulse flour, brown sugar, and salt in a food processor until blended. Sprinkle butter pieces over the flour mixture and pulse until a crumbly mass forms, about 6 to 8 one-second pulses. Sprinkle nuts over the mixture and pulse until combined but some large nut pieces remain, 4 to 6 one-second pulses. Transfer streusel to a medium bowl and return the work bowl to the food processor.
Place half of the potato flesh into the food processor. With a rubber spatula, break the remaining flesh in the bowl into 1-inch chunks.
For the filling: Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to the potatoes in the food processor. Process until smooth, about 20 seconds. Taste for sweetness, and add up to 4 Tbsp granulated sugar if desired. Add egg yolks and process about 15 seconds. With processor running, pour half-and-half through the feed tube and process until blended, about 30 seconds. Transfer the puréed mixture to the large bowl with the potato chunks. Stir gently until combined.
Pour filling into the prepared baking dish and spread evenly with a spatula. Sprinkle the streusel over the top, breaking up any large pieces with your fingers. Bake until topping is well browned and filling is puffy around the edges, about 45 minutes. Cool slightly before serving (or cool to room temperature, then cover and refrigerate. To reheat, bake at 400 degrees for about 25 minutes.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	471.81 Kcal (1975 kJ)
Calories from fat	212.83 Kcal
		% Daily Value*
Total Fat	23.65g	36%
Cholesterol	78.91mg	26%
Sodium	497.56mg	21%
Potassium	850.52mg	18%
Total Carbs	59.64g	20%
Sugars	19.75g	79%
Dietary Fiber	7.93g	32%
Protein	8.79g	18%
Vitamin C	5.2mg	9%
Vitamin A	2.2mg	74%
Iron	3mg	17%
Calcium	117.6mg	12%

Amount Per 100 g
Calories	161.28 Kcal (675 kJ)
Calories from fat	72.75 Kcal
		% Daily Value*
Total Fat	8.08g	36%
Cholesterol	26.97mg	26%
Sodium	170.08mg	21%
Potassium	290.74mg	18%
Total Carbs	20.39g	20%
Sugars	6.75g	79%
Dietary Fiber	2.71g	32%
Protein	3.01g	18%
Vitamin C	1.8mg	9%
Vitamin A	0.8mg	74%
Iron	1mg	17%
Calcium	40.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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