Oral Allergy Syndrome Friendly Sweet Potato Casserole with Pecan Streusel

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Oral Allergy Syndrome Friendly Sweet Potato Casserole with Pecan Streusel

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Ingredients

8 servings

For the sweet potato filling

3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
4 tbsp unsalted butter, softened
¼ cup packed light brown sugar
C&H Premium Pure Cane Light Brown Sugar Bag - 2 LB Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar Signature SELECT Sugar Brown Light - 16 Oz O Organics Organic Sugar Brown Light - 24 Oz
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¼ cup whole milk
2 large eggs, lightly beaten
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt

For the pecan streusel

1 cup pecan halves, roughly chopped
½ cup packed light brown sugar
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp unsalted butter, cold and cut into small pieces
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.

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