Ingredients
- 6 cups sweet potatoes , peeled and cut into 1-inch cubes (about 6 large potatoes)
- ¼ cup unsalted butter , melted
- ¼ cup sugar
- 2 whole large eggs , beaten
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
For the streusel topping :
- ¼ cup unsalted butter , melted
- 1 cup dark brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 pinch freshly ground nutmeg
Instructions
- Steam the sweet potato cubes until fully cooked, about 20-25 minutes. Place cooked potatoes in a large bowl and mash. Set aside to cool down.
- In a large mixing bowl, combine the butter, sugar, eggs, vanilla, and milk. Stir well, then fold in the cooled sweet potatoes. Place mixture in a 9 X 13 baking dish and set aside.**At this point, the casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 3 months**
- Preheat oven to 350F/176C degrees and make the topping mixture.
For the streusel topping:
- In a small bowl, mix together the butter, sugar, flour, cinnamon, and nutmeg until thoroughly combined.
- Drop streusel by spoonfuls over the sweet potato mixture, then bake at 350F/176C degrees for 30-40 minutes. Serve immediately or at room temperature.
Recipe Notes & Tips:
- Prior to baking and adding the streusel topping, casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 2 months.
- Thaw frozen casserole in the refrigerator for 1-2 days before using.
- Take casserole out of the refrigerator 30 minutes before baking to take the chill off.
- Store cooked leftovers, covered, in the refrigerator for up to 5 days.
- Can add nuts if desired: just add ¾ cup of your favorite chopped nuts to the streusel topping.
Helene's Home 