Sweet Potato Purée with Streusel Topping
A luxurious sweet potato dish featuring creamy mashed sweet potatoes topped with a buttery brown sugar streusel. Perfect for holiday meals or special occasions, this casserole combines the natural sweetness of orange-fleshed sweet potatoes with a crispy, crumbly topping.
Ingredients
- •5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
- •¾ cup all-purpose flour
- •1.08 cup light brown sugar
- •14 tablespoons unsalted butter
- •softened
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
5 min
- 2.
Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
50 min
- 3.
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
10 min
- 4.
Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
15 min
- 5.
Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
45 min
- 6.
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.
31 min
