Day 17… Sweet Potato Casserole with Streusel Topping

Every family has their own favorite version of sweet potatoes, but many times they have marshmallows on top. I'm not a fan of the marshmallows and love this recipe because it has a streusel crumb topping instead.

It's really very good and can be easily prepped the day before baking or prepped and frozen for up to 3 months. If you like sweet potatoes, I hope you’ll give it a try!

To make the mashed sweet potatoes, you can use drained canned or fresh sweet potatoes. Peel, quarter and boil until tender, if using fresh sweet potatoes.

SWEET POTATO CASSEROLE

5 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 cup whole milk
1/4 cup melted butter
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Crumb topping:
1 cup brown sugar
1/2 cup flour
1/2 cup cold butter
1/2 cup chopped pecans {we have nut issues and don’t add these}

In a mixing bowl, mash sweet potatoes and then add brown sugar, whole milk, butter, eggs, salt, cinnamon, nutmeg and vanilla. Mix until smooth and pour into a greased 2-quart baking dish.

Combine brown sugar, flour and pecans (if using them) and cut in butter until crumbly. Sprinkle over sweet potato mixture.

Bake uncovered at 350 degrees for 30-40 minutes, until bubbly and the crumbs just begin to brown.

FREEZER DIRECTIONS: Pour the unbaked sweet potato mixture into a Ziploc bag or freezer safe container and seal. Mix streusel crumbs and put them into a separate bag or container. Label both and store together in freezer for up to 3 months.

TO BAKE: Thaw sweet potatoes and crumb topping in refrigerator. Pour thawed sweet potato mixture into a greased baking dish and sprinkle crumbs on top. Bake as above, uncovered at 350 degrees for 30-40 minutes.