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Sweet potato casserole with a browned sugar topping, the orange mash visible beneath a crumbly caramelized crust.

Sweet Potato Casserole with Brown Sugar Streusel

Creamy baked sweet potato casserole with a buttery brown sugar streusel topping, ready in 105 minutes for 10 servings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Method

Ingredients
  

Sweet Potato Base
  • 3 lbs. sweet potatoes about 5-6 medium
  • 6 tablespoons butter melted
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt reduce to 1/2 teaspoon if using salted butter
  • 1/4 cup half-and-half
Brown Sugar Topping
  • 3 tablespoons salted butter softened
  • 1 cup brown sugar
  • 1/3 cup flour

Method
 

Sweet Potato Base
  1. Heat oven to 400°F (205°C). Arrange sweet potatoes on a baking sheet and prick them with a fork. Roast for 50 minutes to 1 hour, until they are fully tender and a fork or knife slides in easily.
  2. Slice the sweet potatoes in half, then scoop the flesh into a large bowl. Combine with melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-and-half. Beat until smooth and creamy.
  3. Transfer the sweet potato mixture to a 9x13-inch baking dish (or one slightly smaller), spreading it evenly.
Brown Sugar Topping
  1. In a separate bowl, combine softened butter, brown sugar, and flour, mixing until crumbly. Scatter this streusel over the sweet potatoes.
  2. Bake at 350°F (175°C) for 20-25 minutes, until heated through and the topping is set. If the streusel darkens too fast, cover with foil partway through.
  3. Serve warm, or store covered in the fridge for several days.