Red Meat Allergy Friendly Sweet Potato Casserole with Pecan Streusel
Total time1 hr 20 min
Prep time25 min
Cook time55 min
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Learn more →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
- 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
- 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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