Q1: Can I make this with the classic marshmallow topping instead?

Yes, absolutely! Simply prepare the sweet potato filling as directed. For the last 10 minutes of baking, you can top the casserole with a generous layer of mini marshmallows and bake until they are puffed up and golden brown.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I roast the sweet potatoes instead of boiling them?

Of course! Roasting your sweet potatoes is a fantastic method that will result in an even deeper, sweeter, and more concentrated flavor. Simply pierce your whole sweet potatoes with a fork and roast them in a 400°F oven for about 45-60 minutes, until very tender. Then, you can scoop out the flesh and proceed with the recipe.

Q4: Can I use a different kind of nut?

Yes! This classic streusel topping would also be fantastic with chopped, toasted walnuts. For a nut-free version, you can simply omit the pecans and add about 1/2 cup of old-fashioned rolled oats to the streusel for a delicious, crunchy texture.

Q5: Can I make this recipe dairy-free or vegan?

It would require significant substitutions. You would need to use a plant-based milk, a vegan butter substitute, and a vegan egg replacer for the filling. The final flavor and texture would be different, but it could be a delicious alternative

Sweet Potato Casserole (with Crunchy Pecan Streusel!)

A classic and comforting recipe for a traditional Sweet Potato Casserole, a perfect side dish for a holiday meal. The dish features a smooth and creamy filling made from mashed sweet potatoes, enriched with butter, milk, and brown sugar. The casserole is finished with a sweet and crunchy streusel topping made with flour, brown sugar, butter, and chopped pecans, then baked until golden brown and bubbly.

Author: Evelyn

Ingredients

For the Filling:
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
1/2 cup milk
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
For the Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Instructions

Preheat the oven to 350°F. Butter a 2-quart baking dish.
Place the peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain the potatoes well.
Make the Filling: In a large bowl, mash the cooked sweet potatoes. Whisk in the melted butter, milk, brown sugar, vanilla, salt, and eggs until smooth.
Pour the sweet potato mixture into the prepared baking dish.
Make the Topping: In a medium bowl, combine the flour, brown sugar, melted butter, and salt. Mix until the mixture is moist and clumps together. Stir in the chopped pecans.
Sprinkle the topping mixture evenly over the sweet potatoes.
Bake: Bake for 25 to 30 minutes, until the casserole is mostly set in the center and the topping is golden brown.
Serve hot.

Notes

This is a quintessential side dish for holiday meals, especially Thanksgiving.
For a smoother filling, you can use an electric mixer to blend the sweet potato mixture.
Ensure the sweet potatoes are boiled until they are very tender, which will make them easier to mash into a smooth consistency.
This casserole can be assembled ahead of time and baked just before serving.

Find it online: https://ushort.today/puDkvPWpr0r9/sweet-potato-casserole/