Maple Orange Sweet Potato Casserole
Maple Orange Sweet Potato Casserole with Oat Pecan Streusel is fluffy, flavorful sweet potato casserole with a crunchy streusel that will make you forget all about those marshmallows!
Ingredients
For the sweet potatoes:
- 3 lbs. sweet potatoes yield 3 cups mashed
- 1/3 cup skim milk
- 1/3 cup pure maple syrup*
- 3 large eggs lightly beaten
- 4 tablespoons unsalted butter softened
- 1 tablespoon orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
For the streusel:
- 1/2 cup rolled oats
- 1/2 cup all purpose flour
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- pinch salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1/2 cup pecan 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.
- 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.
- 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.
- 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).
- Cover with foil during baking if the top begins to brown too quickly.
- This recipe is quite indulgent so I normally get at least 10 servings from one casserole.
- Store leftover casserole in the refrigerator for up to 3 days.
Nutrition
Serving: 10servings, Calories: 372kcal, Carbohydrates: 50g, Protein: 6g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 86mg, Sodium: 279mg, Potassium: 577mg, Fiber: 5g, Sugar: 19g, Vitamin A: 19763IU, Vitamin C: 7mg, Calcium: 87mg, Iron: 2mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!