Candied Sweet Potato Casserole with Brown Sugar Streusel
Ingredients
Sweet Potato Mixture:
1 40 oz. can + (1) 29 oz. can Bruce’s yams, drained
2 medium oranges – zested & juiced 2 tbsp zest, ½ cup juice
2 tablespoons lemon juice 1 tbsp zest, 2 tbsp juice
1/3 cup brown sugar
½ teaspoon vanilla
½ teaspoon fresh ginger grated
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
1/8 teaspoon pinch of black pepper
Brown Sugar & Pecan Streusel:
1 cup pecans chopped
½ cup flour
½ cup light brown sugar
¼ teaspoon kosher salt
1 stick 8 tbsp unsalted butter
Directions
Preheat the oven to 450°F degrees. Butter or spray with baking spray a 9×9-inch casserole or baking dish. Set aside.
Sweet Potato Mixture:
In a large bowl, add yams (drained) and mash until smooth with light chunks.
Stir in orange juice, lemon juice, lemon zest, orange zest, brown sugar, vanilla, ginger, cinnamon, black pepper, and salt.
Brown Sugar & Pecan Streusel:
In a separate bowl or food processor, add pecans, flour, brown sugar, salt, and butter; mix until combined into moist clumps.
Assemble Candied Sweet Potato Casserole:
Pour sweet potato mixture and spread evenly into the prepared baking dish.
Sprinkle brown sugar crumble over the top and cover with aluminum foil.
Bake for 30 minutes, then carefully remove aluminum foil.
Bake for another 5 – 10 minutes or until bubbly and golden brown.
