Streuseled Sweet Potato Casserole

Vegetarian
Health score
5%
Streuseled Sweet Potato Casserole
45 min.
18
206kcal

Suggestions


Indulge in the delightful flavors of our Streuseled Sweet Potato Casserole, a perfect side dish that will elevate any meal. This vegetarian recipe is not only easy to prepare but also packed with wholesome ingredients that everyone will love. With a preparation time of just 45 minutes, you can whip up this delicious casserole for gatherings, family dinners, or holiday feasts.

Imagine the creamy texture of sweet potatoes blended with rich half-and-half, maple syrup, and a hint of vanilla, all coming together to create a comforting base. Topped with a crunchy streusel made from brown sugar, flour, and pecans, this dish offers a delightful contrast in textures that will have your guests coming back for seconds.

Each serving contains a modest 206 calories, making it a guilt-free addition to your table. The balance of protein, fat, and carbohydrates ensures that this casserole is not only satisfying but also nourishing. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, allowing you to impress your friends and family with minimal effort.

So, gather your ingredients and get ready to create a dish that is as visually appealing as it is delicious. Your taste buds will thank you for this sweet and savory treat that embodies the essence of comfort food!

Ingredients

  • 0.5 cup brown sugar packed
  • 0.3 cup butter chilled cut into small pieces
  • large eggs lightly beaten
  • 0.5 cup flour all-purpose
  • 0.5 cup half-and-half 
  • 0.5 cup maple syrup 
  • 0.5 cup pecans chopped
  • 0.8 teaspoon salt 
  • 14 cups sweet potatoes and into cubed peeled (1-inch) ( 5 pounds)
  • teaspoon vanilla extract 

Equipment

  • food processor
  • bowl
  • oven
  • whisk
  • blender
  • baking pan
  • dutch oven

Directions

  1. Preheat oven to 37
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender.
  3. Drain.
  4. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk.
  5. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  6. Combine flour and sugar in a food processor; pulse to combine.
  7. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  8. Cover and bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Nutrition Facts

Calories206kcal
Protein5.46%
Fat25.22%
Carbs69.32%

Properties

Glycemic Index
12.75
Glycemic Load
14.4
Inflammation Score
-10
Nutrition Score
11.527391291183%

Flavonoids

Cyanidin
0.33mg
Delphinidin
0.22mg
Catechin
0.22mg
Epigallocatechin
0.17mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.07mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:205.92kcal
10.3%
Fat:5.86g
9.02%
Saturated Fat:2.39g
14.94%
Carbohydrates:36.24g
12.08%
Net Carbohydrates:32.76g
11.91%
Sugar:16.06g
17.84%
Cholesterol:19.46mg
6.49%
Sodium:184.71mg
8.03%
Alcohol:0.08g
100%
Alcohol %:0.07%
100%
Protein:2.86g
5.71%
Vitamin A:14794.94IU
295.9%
Manganese:0.64mg
31.9%
Fiber:3.49g
13.95%
Vitamin B2:0.22mg
13.22%
Vitamin B6:0.23mg
11.74%
Potassium:406.8mg
11.62%
Copper:0.2mg
10.16%
Vitamin B5:0.94mg
9.43%
Vitamin B1:0.14mg
9.14%
Magnesium:33.81mg
8.45%
Phosphorus:73.66mg
7.37%
Calcium:58.08mg
5.81%
Iron:0.98mg
5.42%
Folate:20.06µg
5.02%
Selenium:3.09µg
4.41%
Vitamin B3:0.84mg
4.21%
Zinc:0.6mg
4.01%
Vitamin C:2.58mg
3.12%
Vitamin E:0.43mg
2.88%
Vitamin K:2.29µg
2.19%
Source:My Recipes