Sweet Potato Casserole with Streusel Topping
It’s not Thanksgiving without my mom’s sweet potato casserole. Add this side dish to your turkey day menu for a Some Kinda Good treat.
- ½ stick, unsalted butter, melted, plus more for greasing the baking dish
- 4 to 5 medium sweet potatoes (about 1 ¾ pound), peeled and quartered
- ½ cup milk
- ½ cup sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ stick of unsalted butter, melted
- ¼ teaspoon kosher salt
- 1 cup chopped pecans
Preheat the oven to 350 degrees. Butter a 2-quart baking dish.
Add the sweet potatoes to a large pot of boiling salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes. Drain and cool slightly. Mash the sweet potatoes.
Add to the sweet potatoes the milk, sugar, vanilla, salt, eggs and cinnamon and whisk well until combined. Pour the mixture into the prepared baking dish.
For the streusel topping, combine the flour, brown sugar, butter and salt in a bowl until moist and crumbled. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden brown for 25 – 30 minutes. Serve warm.
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Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.