Sweet Potato Casserole with Nut Free Streusel
Today I’m sharing this delicious Sweet Potato Casserole with Nut Free Streusel. And it’s not a moment too soon, because Thanksgiving is a week from tomorrow!! If you’re menu isn’t set yet (or even if it is), you will definitely want to add this dish to the table.
When I graduated from college, or maybe it was law school. my aunt gave me a gift subscription to Cooking Light. One of the first recipes I made from the magazine was a sweet potato streusel. And it was A-MA-ZING! That recipe quickly became my go to for Thanksgiving, Christmas, and anytime I wanted a warm bowl of comfort food (with lots of extras).
Of course, that original recipe called for pecans. And that’s the way I made it for a long time. But when my son was diagnosed with peanut and tree nut allergies nuts were suddenly off the table. Literally.
I was adamant that our family meals be 100% safe for my son. (I was shocked by the amount of resistance I encountered to this request. So if you’re int he early stages of a food allergy, don’t be discouraged if it takes some time to bring everyone on board. It took years for me to truly ensure that nuts were not included in the holiday offerings). So, of course, I had to create pecan-less version of my favorite dish. And this sweet potato casserole with nut free streusel was born. And the best part is, we like it even better than the original!
Why You”ll Love It:
Sweet potato casserole with nut free streusel is delicious. It tastes like the holidays. And even people who say they don’t like sweet potatoes will often ask for seconds.
This is a sweet dish, which makes it the perfect complement to your savory offerings. The sweet potatoes themselves have a sweet taste. And there’s also maple syrup and vanilla extract to to bring out the inherent sweetness. And then, of course, the whole thing is topped with a brown sugar and oat streusel more reminiscent of dessert than dinner. But, hey, it’s the holidays!
Sweet potato casserole with nut free streusel looks fancy, but it’s super easy to make. Besides the sweet potatoes, the rest of the ingredients are pantry staples. And the hardest thing about this recipe is cutting the sweet potatoes. I always feel like cutting sweet potatoes into chunks is a workout.
Or maybe that’s just me. I might need new knives.
Finally, sweet potato casserole with nut free streusel also tastes just as good on day two as it does on day one. And that’s something I’m always looking for with holiday dinners – tasty leftovers.
How to Make Sweet Potato Casserole with Nut Free Streusel:
The first step in making sweet potato casserole with nut free streusel is peeling your sweet potatoes. I like to use a vegetable peeler. And I do recommend investing in good one because not all peelers are created equal. (Luckily, the investment is pretty small.) Give them a quick rinse under cold water and cut into large pieces. Use a sharp knife. I really struggle with chopping sweet potatoes.
Place the sweet potato chunks in a large stainless steel pot. Do not use a nonstick pot. Or, if you do, be sure to transfer the cooked sweet potatoes to a mixing bowl before you whip them. Do not use the electric mixer in a nonstick pot or you will ruin the coating. And the sweet potatoes.
Cover the sweet potatoes with water and bring to a boil. Reduce the heat to medium low and cook until sweet potatoes are tender, about 20 minutes.
Drain the sweet potatoes and return them to the pot.
Now, preheat oven to 350 degrees F and spray a 9 x 13 pan with nonstick spray.
Add the melted butter, milk, maple syrup, vanilla, salt, and eggs to the pot. Using a hand mixer to whip everything together until the sweet potatoes are creamy and smooth. Then smooth the sweet potato mixture into the prepared baking dish in an even layer. Set aside.
In a small bowl, use a wooden spoon to mix together the melted butter, brown sugar, flour, oats, and cinnamon. Crumble streusel over the sweet potatoes. I usually drop forkfuls and then use my hands to spread it out evenly.
Bake the sweet potato casserole with nut free streusel at 350 degrees for 30-45 minutes, until lightly golden brown on top.
Let cool slightly and serve.
Enjoy!
Sweet potato casserole with nut free streusel is the perfect side dish with turkey or baked chicken. But it’s also delicious with beef. We frequently enjoy this dish with beef tenderloin. It also tastes great with pork. Basically, sweet potato casserole goes with anything.
Sweet potato casserole also reheats well. Store covered in the refrigerator for up to five days. I just reheat mine in the microwave. The streusel kind of melts in and if you give it a quick stir the streusel runs through the sweet potatoes. Delicious!
Looking for other additions to your Thanksgiving dinner? Try this pumpkin dip or baked brie with cranberries as easy appetizers. And pretzel pie is the perfect dessert.
Happy Eating!
Sweet Potato Casserole with Nut Free Streusel
Print RecipeIngredients
Sweet Potatoes:
- 5 pounds sweet potatoes about 5 large
- 1/3 cup butter softened
- 1/2 cup 1% milk
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1/2 tsp salt
- 2 eggs
Nut Free Streusel
- 1/3 cup butter melted
- ⅔ cup brown sugar
- ½ cup flour
- 2/3 cup oats
- ½ tsp cinnamon
Instructions
- Peel sweet potatoes and cut into large chunks.
- Place in a large pot stainless steel. Cover with water and bring to a boil. Reduce heat and cook potatoes until tender, about 20 minutes.
- Drain potatoes and return to the pot.
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick spray.
- Add the melted butter, milk, maple syrup, vanilla, salt, and eggs to the pot. Using a hand mixer, mix until creamy and smooth.
- Spoon the sweet potato mixture into the prepared baking dish in an even layer. Set aside.
- In a small bowl, use a small wooden spoon to mix together the melted butter, brown sugar, flour, oats, and cinnamon. Crumble streusel over the sweet potatoes.
- Bake at 350 degrees for 30-45 minutes, until lightly golden brown on top.
- Let cool slightly and serve.
Notes
Sweet potato casserole with nut free streusel can easily be made ahead of time. Prepare the sweet potato mixture and streusel as directed, but instead of baking, cover tightly and store in the fridge, up to 2 days. Bring to room temperature. Add about 5-10 minutes longer to the bake time.
An assembled and unbaked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature and then bake according to directions in the recipe, adding 5-10 minutes to baking time if needed.
