Streusel Sweet Potato Casserole Recipes

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SWEET POTATO STREUSEL CASSEROLE WITH COCONUT



Sweet Potato Streusel Casserole with Coconut image

Sweet potatoes have been a holiday staple for many years and score 101 next to the regular white potato. Combining them with a coconut streusel topping is simply a divine union! This is the ultimate favorite holiday recipe not only for my immediate family, but hands down, my dad's too! I'm sure you'll receive a 5-star rating!

Provided by lvscoffee7

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 12

cooking spray
2 large sweet potatoes, peeled and chopped
¾ cup white sugar
½ cup milk
2 eggs
⅓ cup butter, cubed
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut
¾ cup lightly packed brown sugar
½ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
  • Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
  • Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
  • Bake in the preheated oven until topping is browned, 20 to 30 minutes.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 50.3 g, Cholesterol 58.9 mg, Fat 19.6 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 9.1 g, Sodium 151.7 mg, Sugar 32.3 g

SWEET POTATO CASSEROLE DESSERT



Sweet Potato Casserole Dessert image

Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law.

Provided by Mary48

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 45m

Yield 16

Number Of Ingredients 10

4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
⅓ cup milk
1 cup white sugar
½ teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
½ cup all-purpose flour
⅓ cup butter
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  • Bake for 25 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.9 g, Cholesterol 49.1 mg, Fat 15.3 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 6.8 g, Sodium 103.1 mg, Sugar 30.1 g

SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL



Sweet Potato Casserole With Gingersnap Streusel image

This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!

Provided by pheebess

Categories     Mashed Potatoes

Time P1DT21h45m

Yield 12 serving(s)

Number Of Ingredients 12

5 lbs sweet potatoes, cut into chunks
1 1/4 teaspoons salt, divided, plus more for boiling potatoes
15 -20 gingersnap cookies, coarsely broken
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 large eggs

Steps:

  • Coat a 9 by 13 inch baking dish with cooking spray.
  • Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
  • Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
  • Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
  • In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
  • Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
  • Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.

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