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Lighter Sweet Potato Casserole with Buttery Pecan Streusel

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A lighter take on the classic sweet potato casserole, featuring creamy roasted sweet potatoes and a crunchy buttery pecan streusel. Perfect for holiday gatherings or a comforting weeknight side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plain Greek yogurt
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub sweet potatoes clean, pat dry, and prick each a few times with a fork.
  2. Roast sweet potatoes directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until soft. Let cool for 10 minutes.
  3. While potatoes roast, make streusel: In a medium bowl, combine flour, oats, pecans, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate.
  4. Peel cooled sweet potatoes and place flesh in a large bowl. Mash until mostly smooth.
  5. Add melted butter, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and Greek yogurt to mashed sweet potatoes. Stir until well combined.
  6. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in dish. Sprinkle cold streusel on top.
  7. Bake for 25-30 minutes until streusel is golden brown and edges are bubbling. If browning too quickly, tent with foil.
  8. Let casserole rest for 5-10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to concentrate natural sweetness. For a vegan version, use plant-based butter, flax eggs, and dairy-free yogurt. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. Assemble ahead and refrigerate up to 24 hours before baking.

Nutrition

Keywords: sweet potato casserole, pecan streusel, lighter, Thanksgiving, holiday side dish, healthy sweet potato casserole

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