While my dad is a big fan of the traditional marshmallow-topped sweet potato casserole, he's, um, wrong. This Pecan Streusel Sweet Potato Casserole is where it's at, man. (Or woman.)
Not only does this cinnamon and ginger-toasted pecan-buttery streusel adorn the top of the casserole, but it's also woven throughout the sweet potatoes in the dish. You'll get a taste of that delectable streusel in every. single. bite.
About Sweet Potatoes
Did you know that sweet potatoes aren't potatoes at all? They're actually a member of the Morning Glory family! You're practically eating a flower. (Ok, maybe not, but a relative of a flower.) Sweet potatoes are roots while yams are tubers. *Cue "the more you know" music*
I never ever feel guilty about eating sweet potatoes. (Truth is, I don't feel guilty about eating most things.) Sweet potatoes are chock-full of Vitamin A, Vitamin C, fiber, potassium, copper, antioxidants...and even more good stuff. You can have your cake...or casserole...and eat it, too.
Wondering if this casserole would make a good side dish for sweet potato fries? What is the saying? Too much of a good thing...can be wonderful?
Let's make our sweet potato casserole.
Roast the potatoes until tender. Once they've cooled a bit, the skins will slide right off.
Meanwhile, toast the pecans. Toasting brings out all of the nutty deliciousness from the pecans. Don't skip this step. Sorry if that sounded bossy.
You'll toss the pecans with the remaining streusel ingredients, including one of my very favorites - crystallized ginger. Seriously yummy. Speaking of...put these chocolate ginger cookies on your holiday baking list now! Again, sorry if that sounded bossy.
NOTE: crystallized ginger can be sticky. It may be easier to rough chop using kitchen shears, then continue with the finer chop using a knife.
Mash the sweet potatoes, then stir in part of the streusel, sugar, vanilla, and evaporated milk. Top with the remaining streusel. Bake!
Pecan Streusel Sweet Potato Casserole
4 large sweet potatoes
1/2 cup chopped pecans
1 cup unbleached, all-purpose flour
2/3 cup packed light brown sugar
1/4 cup salted butter, melted
2 tablespoons minced crystallized ginger
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
5 ounces evaporated milk
2 egg whites, lightly beaten
2 teaspoons vanilla bean paste (or extract)
Preheat oven to 425. Wash sweet potatoes and pierce each several times with a fork. Place directly on the oven rack and bake for 50 minutes, or until baked through. Let cool until about to handle.
Meanwhile, make the streusel. Toast pecans in a dry skillet, stirring frequently, until fragrant. Remove to a bowl. Add flour, brown sugar, melted butter, crystallized ginger, cinnamon, and salt. Stir until well combined. Set aside.
Reduce oven temperature to 350. Grease an 11x7-inch (2-quart) baking dish.
Slide the skins off of the sweet potatoes. Transfer to a large bowl and mash. Stir in 1 cup of the streusel, granulated sugar, evaporated milk, eggs, and vanilla. Spread into the prepared pan. Sprinkle remaining streusel on top. Bake for 45 minutes.
You'll want this as a side to your Thanksgiving turkey...and you'll want leftovers for a few days after! Trust me!
