By Rick Rodgers
4.6
(43)
Sweet Potato Purée with Streusel ToppingStephen Sullivan; food and prop styling: Roscoe Betsill
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Here's a sweet potato casserole that will please everyone in the family, but isn't sticky or cloying. If your guests insist on a traditional marshmallow topping (let's admit that kids love it, and for some adults, it just isn't Thanksgiving without it), see the variation below.
Ingredients
Makes 8 servings
5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
3/4 cup all-purpose flour
3/4 cup plus 1/3 cup (packed) light brown sugar
14 tablespoons (1 3/4 sticks) unsalted butter, softened
Preparation
Step 1
Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
Step 2
Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
Step 3
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
Step 4
Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
Step 5
Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
Variation:
Step 6
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.
Test-Kitchen Tips:
•Most American cooks use the terms "sweet potato" and "yam" interchangeably, but there are actually three different types of vegetable referred to by these terms: The true sweet potato (also known as a boniato), available at Asian and Latino markets, has pale yellow flesh, skin with a purplish cast, and a chestnutlike flavor that isn't sweet at all. The true yam, also called a ñame (NYAH-meh), is a large tuber with scaly brown skin that's a staple of Caribbean, African, and Hispanic cuisines. The familiar, bright-orange-fleshed tubers called for in this recipe are a third type, a variety of the sweet potato that are often called "yams" to distinguish them from yellow-fleshed "true" sweet potatoes. The Louisiana, jewel, or garnet varieties will all work well.
•While some recipes for sweet potato purée call for boiling the potatoes, roasting gives a much sweeter, more concentrated flavor and drier texture.
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Reviews (43)
Back to TopTriangleAbsolutely fantastic! Easy easy easy, and completely delicious! I added some cinnamon, but otherwise made just as the recipe said, and we all loved it!
rimabg
Eureka, CA
11/27/2015
This recipe got RAVE reviews -- it was fantastic! Not only is the recipe easy, but you can easily prepare this ahead of time and assemble it easily and pop in the oven, even in the midst of the craziness of carving the turkey! No modifications needed with the exception that I needed to add more flour for the streusel to get it to crumble properly, This will definitely become a staple for my future Thanksgivings!
Anonymous
Pittsburgh
11/28/2014
This has become a standard in my Thanksgiving menu and Hubby asks me to make it a few other times per year. It's the best Sweet Potato Casserole style dish I've eaten. You can trust this recipe as is. No modifications needed. Also we worried about skipping marshmallow in favor of streusel but turns out we like the steusel better!
defrowe
Denver, CO
11/26/2014
I opted for marshmallow version and also added about 3 - 5 tablespoons of freshly-squeezed orange juice. It was delicious. Roasting the sweet potatoes was much easier than boiling them! Will definitely make again.
Lydia_Lopez
Miami, FL
11/26/2014
I cut the sugar and butter by half and it was still plenty-rich. Decadent, declicious, and easy.
patriotfan19
Boston, MA
2/3/2013
It was good, but I have found better.
ctm1steph
1/12/2013
I made this foralong with a Turkeydinner and everyoneloved it and wantedmy recipe. It wasdelicious.
supabuca
New York
12/3/2012
This recipe is delicious and perfect to make ahead for a meal. I used a food processor to make the potatos silky smooth. Easy recipe and a big hit!
hoyawoman
Reston, VA
11/12/2012
I thought this turned out very nice butsweet. Could have been my fault as Ithink I added too much streusel and hadcut back the potatoes a bit.otherwise, very nice and fluffy/smooth.Easy to make. No need to cut thepotatoes in half - they peel super easyafter taking out of the oven.
lora_lu
Denver, CO
12/28/2011
This was the star of the meal - and believe me the rest was really really good!
sukiyumyum
Hudson, Quebec
12/28/2011
Super easy and turned out great. I added some toasted pecans to the crumble and I loved the result.
Anonymous
Seattle, WA
12/15/2011
I'm not happy the recipe has been changed since I made it a few years ago! It used to call for orange rind in the sweet potato puree, cinnamon and nuts in the streusel, as well as some ground chile powder for a bit of a kick. Hopefully I'm remembering everything correctly and can recreate it in the next few hours! It's one of those recipes that is slightly different but everyone loves, and is not so out of the ordinary that broiled marshmallow lovers turn up their noses. For anyone wanting to make this, I would highly recommend at least adding some orange rind to the puree. It brightens the flavor tremendously! And if you're a little more daring, a bit of chile powder or a dash of cayenne in the streusel for a complementary zing. I just wish I had the exact amounts for you!
clairelise
The Woodlands, TX
11/24/2011
i made this last year and really liked it but what nuts are everyone talking about?????
Skyleroonie
Fort Lauderdale
11/23/2011
This is a perennial fave! Such a great mix of savory and sweet. I am constantly asked for the recipe. And as a bonus, it's super easy to make!
Millimac
Utah
11/21/2011
Two adults that won't eat sweet potatoes loved this. The only change I made was to add half a cup of chopped pecans to the potates in addition to the nuts in the strudel. This will be a tradition for Thanksgiving.
trebmalyar
Whitmore Lake, Mi.
1/3/2011
TagsCasseroleSweet PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeVegetarianEasy5 Ingredients or FewerMake AheadEpicurious
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