Crispy Streuseled Sweet Potato Casserole
A delightful dish combining sweet potatoes and a crunchy streusel topping, perfect for gatherings and holidays.
Ingredients
Sweet Potato Mixture
- 6 medium sweet potatoes, peeled and cubed Make sure they are very soft for easy mashing.
- 1 cup granulated sugar
- 1/2 cup milk Add more milk for creamier texture.
- 1/2 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping
- 1 cup crushed cornflakes Substitute with crushed graham crackers or oatmeal if needed.
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash the sweet potatoes in a bowl.
- In another bowl, mix together the granulated sugar, milk, melted butter, beaten eggs, vanilla extract, and salt. Stir this mixture into the mashed sweet potatoes until well combined.
- Pour the sweet potato mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine the crushed cornflakes, brown sugar, flour, cinnamon, and softened butter. Mix until you get a crumbly texture.
- Sprinkle the cornflake mixture over the sweet potato layer in the baking dish.
Baking
- Bake for 30 minutes or until the topping is golden brown and crispy.
- Let it cool slightly before serving.
Notes
Serve warm alongside turkey, ham, or any main dish. Garnish with a sprinkle of cinnamon for extra flair. Store leftovers in an airtight container in the refrigerator for up to 3 days.