Sweet Potato Casserole with Streusel Topping is ultra fluffy with the flavors of maple, orange and vanilla. It can be prepped and assembled entirely in advance!
6tablespoonscold unsalted buttercut into small cubes
1/2cuppecan pieces
Instructions
Preheat the oven to 350 degrees. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet. Bake for 45 - 60 minutes or until very tender. Remove from heat and slice the top of each sweet potato with a knife to allow the steam to release. Allow to cool for about 10 minutes or overnight.
3 lbs. sweet potatoes
When cool enough to handle, scoop out the flesh of each sweet potato and place in a large bowl. Add the milk, maple syrup, eggs, butter, orange zest and juice, vanilla, and salt. Beat on medium speed with a hand mixer until smooth.
1/3 cup milk, 1/3 cup pure maple syrup, 3 large eggs, 4 tablespoons unsalted butter, 1 tablespoon orange zest, 3 tablespoons fresh orange juice, 1 teaspoon vanilla extract, 1/2 teaspoon salt
Grease a 2 1/2 quart baking dish with cooking spray. Spoon the sweet potato mixture into the prepared baking dish and spread evenly.
Place the oats, flour, brown sugar, cinnamon and pinch of salt into a medium bowl. Cut in the butter with a pastry blender, fork or your fingers until the butter is incorporated and the mixture is in pea-sized clumps. Stir in the pecan pieces just until incorporated.
1/2 cup rolled oats, 1/2 cup all purpose flour, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 6 tablespoons cold unsalted butter, 1/2 cup pecan pieces
Sprinkle the streusel evenly over the sweet potato mixture. At this point, you may cover the casserole and store in the fridge for 1-2 days until you're ready to bake it.
Bake at 350 degrees for about 45 minutes or until puffed and the streusel is golden brown, covering with foil if it begins to brown too quickly. Remove from heat and cool for 10 minutes. Serve and enjoy!
Notes
Pro tip: Bake the sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.
If you make the casserole in advance, place at room temperature for about 1 hour prior to baking in order to reduce baking time (a cold casserole will take longer than 45 minutes to bake).
This recipe is quite indulgent so I normally get 8-10 servings from one casserole.
Store leftover casserole in the refrigerator for up to 3 days.