Sweet Potato Puree with Streusel Topping

Click here for a PDF of this recipe without photos.

Now that we’re back in Indiana, we’re celebrating Thanksgiving at my mom’s rather than hosting.  My assignments included the sweet potatoes.  I asked if anyone had strong opinions about them, and my sister replied that she would only eat them if they’re loaded with butter and brown sugar.  This recipe should do the trick.

Adapted from Epicurious

  • 5 lbs sweet potatoes
  • ¾ cup flour
  • ¾ cup PLUS 1/3 cup light brown sugar
  • 1.75 sticks room temperature unsalted butter

Bake the potatoes at 400 degrees  until tender – about 1 hour.  Allow to cool for about an hour.  While the potatoes are cooling, butter a 2-quart casserole dish.

Make the streusel by combining the flour, ¾ cup of brown sugar, and 1 stick butter until combined and crumbly.

When the potatoes are cool enough to handle, cut in half and scoop flesh into a large bowl.  Mash with 1/3 cup of brown sugar and ¾ stick of butter.  Scoop into the prepared casserole dish and smooth the top.  (Dish can be covered and refrigerated at this stage for up to 2 days.)

Finish the dish – sprinkle the streusel over the potatoes.  Bake for about 40 minutes at 400 degrees.  Allow to rest for 5 – 10 minutes, then serve hot.

1 Response to “Sweet Potato Puree with Streusel Topping”

  1. 1 Toni November 26, 2010 at 5:44 AM

    Mmmmm….lucky for me there’s a little left to go with some leftover turkey this afternoon. Your dish is still at my house too. I’d better get it back soon so you can whip up something else yummy in it.

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