The Best Sweet Potato Casserole with Streusel Topping (& Better For You)

Oh my favorite Thanksgiving side dish. This Sweet Potato Casserole is so creamy and delicious with a crunchy, brown sugar & buttered streusel topping. It’s the perfect side dish with your Thanksgiving meal. It’s sweet especially with the tasty topping but it’s not too dessert like, which of course there are always so many amazing desserts at Thanksgiving already.

Mama’s Recipe

I lightened up my Mama’s recipe and used rolled oats and whole wheat pastry flour in the topping. I also roasted by potatoes instead of boiling them. I feel this brings out the natural sweetness of the potatoes and reduces the amount of sugar needed.

It’s absolutely delicious but so is my Mama’s. So here is that recipe for you as well. It seriously taste like dessert. Like a sweet potato crisp. So if you want a very sweet, rich, buttery sweet potato casserole use her recipe. She always doubles it.

Can this be made ahead or frozen?

Yes! You can make this a day or two in advance, cover and keep refrigerated. Make the topping and keep it in a ziploc bag. When ready to serve, remove from the refrigerator and let come to room temperature. Then crumble the topping over top and bake at 350 for 35 minutes.

To freeze, make the sweet potatoes, cover tightly and freeze, without the topping, for up to 4 months. When ready to serve, thaw in the refrigerator. Make your simple topping. When ready to serve, remove from the refrigerator and let come to room temperature. Then crumble the topping over top and bake at 350 for 35 minutes.

For the sake of getting photos I went ahead and crumbled my topping over the potatoes before freezing. It’ll only be frozen for a week and a half so I’ll let you know how it did thawing and heating in this manor. If the topping is soggy, I guess I’ll scrape it off and just add a new topping!

Roast Extra Potatoes

I love to roast a few extra sweet potatoes when I’m making potatoes. Then mash them as well (just plain mashed, don’t add anything). Place in a freezer ziplock bag and use them to make these other recipes.

• Carrot Cake Muffins
• Sweet Potato Gnocchi Soup with Rosemary Bacon

The Best Sweet Potato Casserole with Oat Pecan Streusel Topping (& Better For You)

Recipe by Paige MurrayCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

50

minutes

Cooking time

35

minutes

Calories

218

kcal

Protein

4.2

Carbs

32

Fats

8.7

Delicious, healthier sweet potato casserole with oat pecan topping

Ingredients

• Sweet Potatoes

• 5 medium or large sweet potatoes

• 1/2 cup of 2% milk

• 1/4 stick of butter

• 1/4-1/2 cup of brown sugar packed

• 1 teaspoon salt

• 2 eggs

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• Topping

• 1/4 cup whole wheat pastry flour

• 1 cup rolled oats (thicker texture) or quick cooking oats

• 4 tablespoons melted butter

• 1/4 cup brown sugar

• 1 teaspoon cinnamon

• 3/4 cup chopped pecans* optional

Directions

• Preheat oven to 425.
• Prick sweet potatoes all over with a fork.
• Place potatoes on a foil lined baking sheet.
• Roast in the oven until fork tender, about an hour or so depending on the thickness.
• While the potatoes are roasting mix the topping ingredients in a bowl.
• Remove potatoes from the oven and cut in half.
• Scoop the flesh out of the potato skins and place flesh in a mixing bowl.
• Add the butter and turn mixer to medium low.
• Add the remaining ingredients, starting with 1/4 cup of brown sugar.
• Turn mixer off and taste the potatoes. If you want it sweeter add 1/4 cup more brown sugar.
• Put potatoes in a 9 x 13 baking dish.
• Crumble topping over the top of potatoes.
• When ready to cook, thaw if necessary or remove from fridge and let sit for an hour or so then crumble the topping over it. (If you put it in the oven cold it’ll take longer to cook).
• Bake, uncovered, at 350 for 35 minutes.

Notes

• Nutrition calculated using 1/2 cup packed brown sugar and 3/4 cup chopped pecans.