Sweet Potato Casserole with Pecan Streusel Topping
Try this Sweet Potato Casserole with Pecan Streusel Topping recipe.
Try this Sweet Potato Casserole with Pecan Streusel Topping recipe.
- 2 eggs
- 1 teaspoon salt
- 1/2 cup butter
- pinch of salt
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/4 teaspoon ground ginger
- 1 cup chopped pecans
- 1 cup heavy cream
- 1/2 cup light brown sugar
- 1 stick unsalted butter
- 1/4 teaspoon cinnamon
- 1 cup light brown sugar
- 1/2 cup orange juice
- 5-6 medium sweet potatoes
- Carbohydrate 39.2183457997511 g
- Cholesterol 58.7212500432222 mg
- Fat 27.2551250895762 g
- Fiber 1.24479101126653 g
- Protein 3.16712291916552 g
- Saturated Fat 13.5112884123769 g
- Serving Size 1 1 -15 (115g)
- Sodium 239.715611360655 mg
- Sugar 37.9735547884845 g
- Trans Fat 1.79106440401795 g
- Calories 405 calories
Step-by-step
- Preheat oven to 350.
- Wash sweet potatoes and place on a foil or parchment lined baking sheet.
- Bake for 1-1½ hours, until potatoes are very tender.
- Remove from oven and allow to cool just enough to be able to peel.
- Put peeled sweet potatoes in bowl of large mixer.
- Mash potatoes with fork or potato masher.
- Turn on mixer and beat potatoes on low.
- Add butter and mix until completely absorbed. If your potatoes got too cool then you can melt the butter first.
- Add salt, nutmeg, cinnamon, ginger, and sugars, and mix well.
- Add eggs, vanilla, and orange juice and mix well.
- Add cream and mix well.
- Spoon into buttered dish.
- Sprinkle topping over sweet potatoes.
- Bake at 375 for 30-45 minutes.
- In a large mixing bowl, stir together flour, brown sugar, cinnamon, and salt until well mixed.
- Using your fingers, work the butter in until the mixture resembles large crumbs.
- Stir in the pecans and mix well.
- Do not over mix or your topping will turn mushy.
- Sprinkle all of the topping evenly over the sweet potatoes prior to baking.
A thick layer of toasted, butter-bound pecans shatters under a spoon to reveal a velvety, spiced interior of whipped root vegetables. Baking whole sweet potatoes until tender instead of boiling them prevents excess moisture absorption, ensuring the flesh retains concentrated starches necessary for a dense yet airy puree. Roasting caramelizes natural sugars within the potato cell walls, providing a sweet foundation that requires less refined sugar than boiled alternatives.
Fat acts as a crucial shortener in the streusel topping. Working cold butter into flour and brown sugar coats the gluten strands, preventing them from forming an elastic network and guaranteeing a crumbly texture instead of a tough crust. Heavy cream and eggs introduced to the potato base create an emulsion during mixing, locking in moisture and yielding a custard-like interior texture when subjected to the 375 degree oven.
Leftovers stored in an airtight container for up to three days retain their structural integrity, though the streusel naturally softens as it absorbs ambient moisture from the refrigerator. Reheating individual portions in a 350 degree oven for fifteen minutes restores crispness to the pecan layer without drying out the spiced interior.
