Description
This recipe is a twist on the traditional sweet potato casserole, featuring a creamy sweet potato base and a crunchy almond streusel topping, perfect for holiday gatherings.
Ingredients
- 6 medium sweet potatoes (about 3 pounds)
- 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk (whole milk recommended)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- **Prepare the Sweet Potatoes:** Scrub the sweet potatoes clean. Pierce them several times with a fork. Bake for 45-60 minutes, or until very tender. Alternatively, you can peel and boil them until tender (about 20-30 minutes).
- Once cool enough to handle, scoop the flesh out of the skins into a large bowl. Discard the skins.
- **Make the Sweet Potato Base:** Add the 1/2 cup melted butter, 1/2 cup light brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato flesh.
- Use a stand mixer, hand mixer, or potato masher to beat the mixture until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- **Prepare the Almond Streusel:** In a medium bowl, whisk together the flour and 1/2 cup light brown sugar.
- Pour in the 1/4 cup melted butter and mix with a fork until large, moist crumbs form.
- Stir in the sliced almonds.
- **Assemble and Bake:** Sprinkle the almond streusel evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is set and bubbly around the edges.
- Let cool for 10-15 minutes before serving.
Notes
- For extra flavor and richness, use whole milk or even heavy cream instead of regular milk.
- If you prefer a smoother casserole, ensure the sweet potatoes are thoroughly mashed or processed before adding the other ingredients.
- The casserole can be prepared up to 1 day ahead of time. Prepare the sweet potato base and the streusel separately, cover, and refrigerate. Assemble just before baking.
- To avoid the streusel from becoming too dark, you can loosely cover the dish with foil for the last 10 minutes of baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes (includes sweet potato baking)
- Category: Side Dish/Dessert
- Method: Baking
- Cuisine: American