The Best Sweet Potato Bake
Cook
Total
Yield 8 servings
A side dish that holiday dreams are made of: melt-in-your-mouth sweet potatoes topped with a crunchy oatmeal and pecan streusel.
Ingredients
- 3 cups plain mashed sweet potatoes (approx. 3-4 medium sweet potatoes)
- 1/2 cup sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup butter, softened
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1/4 cup oatmeal, uncooked
- 1/4 cup all purpose flour
- 2 tablespoons cold butter
Instructions
- Preheat oven to 325 degrees.
- In a large bowl or stand mixer, beat mashed sweet potatoes, sugar, eggs, milk, softened butter, salt, cinnamon, and vanilla until smooth.
- Transfer mixture to a buttered 2-quart baking dish.
- In a small bowl, mix brown sugar, pecans, oatmeal, and flour. Cut 2 tablespoons of cold butter into mixture until crumbly.
- Bake, uncovered, for 45-50 minutes, or until the top is golden brown and crispy and the potatoes are heated through.
Notes
A pastry blender is the best tool for cutting butter into dry ingredients. You can also use a stainless steel dough scraper if you do not have a pastry blender handy. Put your dry ingredients onto a flat surface, such as a cutting board. Then, use the scraper blade like a chopper, cutting through ingredients and mixing as you go until the dry ingredients are crumbly and everything is well combined.
Recipe by at https://www.lynnettesheppard.com/sweet-potato-bake/