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Melissa Hart

Sweet Potato Casserole with Pecan Streusel

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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs whole sweet potatoes scrubbed
  • 3 tbsp unsalted butter melted, for filling
  • 1/3 cup whole milk
  • 2 large eggs
  • 2 tbsp packed light brown sugar for filling
  • 1 tsp finely grated orange zest
  • 3/4 tsp fine salt divided
  • 1/2 cup chopped pecans
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar for topping
  • 3 tbsp cold unsalted butter cubed, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat oven to 400°F. Pierce potatoes; roast on lined sheet 50 to 60 minutes until fully soft. Cool 10 minutes; split and scoop flesh.
  2. Reduce oven to 350°F; butter 2-quart dish. Mash flesh with melted filling butter, milk, filling sugar, zest, and 1/2 teaspoon salt. Cool until warm, not hot.
  3. Beat in eggs until combined; spread filling in dish.
  4. Mix pecans, oats, flour, topping sugar, and remaining salt. Rub in cold topping butter to small clumps; scatter evenly over filling.
  5. Bake 30 to 35 minutes until center 160°F and topping crisp and browned. Rest 10 minutes before scooping.