Many of us have that one dish that makes an appearance during the holidays — the one that we can’t officially celebrate without. For me, the holidays wouldn’t be the same without my mom’s sweet potato casserole with a streusel topping. The contrast of the crunchy, sweet crumb topping with the creamy, soft sweet potatoes is so satisfying, and this side dish compliments ham and turkey as if they were a match made in heaven. The filling gets a pie-like treatment with cinnamon and vanilla. It really is Some Kinda Good.

There’s just something about that bright orange potato that holds nostalgia for me. My mom has whipped up this casserole every Thanksgiving and Christmas dinner that I can remember. It travels well too, and tastes even better the next day. 

I not only use sweet potatoes in this casserole, but for baking in biscuits and pie this time of year. I also love to slice them into wedges and roast them with a little kosher salt to make sweet potato fries. I drizzle them with local honey or cinnamon sugar for a real treat. Store unwashed sweet potatoes in a dry, cool location for weeks or even months. Wash them only right before cooking. I hope you will add this recipe to your holiday repertoire. Have a very Merry Christmas and Happy New Year, from my family to yours. 

Sweet Potato Casserole with Streusel Topping 

Filling:

• ½ stick, unsalted butter, melted, plus 

more for greasing the baking dish

• 4 to 5 medium sweet potatoes

(about 1 ¾  pound), peeled and quartered 

• ½ cup milk

• ½ cup sugar 

• 1 teaspoon of vanilla extract 

• 1 teaspoon of cinnamon 

• ½ teaspoon kosher salt

• 2 large eggs

Streusel Topping:

• ½  cup all-purpose flour

• ½  cup brown sugar

• ½ stick of unsalted butter, melted

• ¼ teaspoon kosher salt

• 1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees. Butter a 2-quart baking dish. 

Add the sweet potatoes to a large pot of boiling salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes. Drain and cool slightly. Mash the sweet potatoes.

Add to the sweet potatoes the milk, sugar, vanilla, salt, eggs and cinnamon and whisk well until combined. Pour the mixture into the prepared baking dish.

For the streusel topping, combine the flour, brown sugar, butter and salt in a bowl until moist and crumbled. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden brown for 25 - 30 minutes. Serve warm.