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
If you use a nonstick pot to cook your potatoes, then transfer potatoes to a mixing bowl after draining. Do not use an electric mixer in a non stick pot.
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.
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.