Sweet Potato Casserole with Pecan Streusel
Ingredients
Sweet Potato Filling
-
4
pieces
sweet potatoes, cooked and peeled
-
1
tablespoon
butter, melted
-
3
tablespoons
maple syrup
-
1
teaspoon
vanilla
-
1
piece
egg
-
¼
cup
unsweetened plain almond milk
Pecan Streusel Topping
-
1
cup
chopped pecans
-
½
cup
brown sugar
-
3
tablespoons
butter, melted
-
⅛
teaspoon
cinnamon
Instructions
- Preheat the oven to 400°F.
- Prick the sweet potatoes with a fork several times.
- Bake the sweet potatoes for 40 minutes, then turn off the oven and let them sit for an additional 30 minutes.
- Remove the sweet potatoes from the oven and let them cool.
- Peel the sweet potatoes and place the flesh in a large bowl.
- Add melted butter, maple syrup, vanilla, egg, and almond milk to the bowl and mix until creamy and smooth.
- In a small bowl, combine chopped pecans, brown sugar, melted butter, and cinnamon.
- Preheat the oven to 350°F.
- Transfer the sweet potato mixture to an 8x8-inch glass pan and sprinkle the pecan streusel on top.
- Bake uncovered for 45 minutes or until the topping is browned.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
276
Total fat
16g
Total carbohydrates
30g
Total protein
3g
Sodium
153mg
Cholesterol
40mg
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