Sweet Potato Casserole with Pecan Crumble

Growing up I was never particularly a fan of sweet potato casserole with marshmallows. While I can still appreciate the gooey, sweet, and toasted topping - I fell head over heels after trying a rich brown sugar pecan crumble sweet potato casserole at my friend's. After that, I set out to make my own recipe that I would love just as much. This dish is not exclusive to Thanksgiving, I will make it when I am craving a sweet dessert but want to trick myself into thinking it is healthier. At any rate, I cannot urge you enough to put down the marshmallows this year and try this sweet potato casserole because you may just fall in love. The best part is you can make this dish a few days ahead and pop it in the oven when you are ready to serve. Let me know in the comments if you try this and how it turns out for your Thanksgiving feast.

Ingredients:

Filling

• 4 large sweet potatoes

• 1/8 a teaspoon ground ginger

• 1/4 cup brown sugar packed

• 1/2 teaspoon salt

• 1/2 cup milk

• 1/2 stick (4 tablespoons) butter 🧈 plus more for buttering the baking dish

• 2 large eggs

• 1/2 teaspoon pure vanilla extract

Streusel Topping

• 1 cup brown sugar packed

• 1/2 stick butter, melted

• 1/3 cup oats

• 1/2 cup flour

• 1 cup chopped pecans (you can substitute with another nut)

Instructions:

1. Cook the sweet potatoes 🍠 until they are tender and easy to mash with a fork. You can do this by boiling them or roasting them, whichever you prefer.

   • Roast - Cook the sweet potatoes in a 400º oven for one hour until soft

   • Boil - Bring a pot of water to a boil and boil the sweet potatoes for 15-20 minutes until soft

2. Preheat the oven to 375º F and butter the 2-quart baking dish. After the sweet potatoes are cooked place them in a mixing bowl and combine with the eggs, milk, butter, sugar, vanilla, ginger, and salt. I suggest using a hand mixer.

3. In another bowl mix together all the streusel topping ingredients, until it turns into a crumbly texture.

4. Butter the casserole pan then place the filling mixture inside. Top with and even layer of the pecan streusel and bake at 375º for 25-30 minutes until the crumble is golden brown. Serve hot and enjoy!