Candied Sweet Potato Casserole with Brown Sugar Streusel (Canned Yams)
In my family I am in charge of cooking for Thanksgiving and this is one recipe that must be on the menu every year. Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
2medium oranges - zested & juiced2 tbsp zest, ½ cup juice
2tablespoonslemon juice1 tbsp zest, 2 tbsp juice
1/3cupbrown sugar
½teaspoonvanilla
½teaspoonfresh ginger grated
½teaspoonground cinnamon
¼teaspoonground nutmeg
1teaspoonkosher salt
1/8teaspoonpinch of black pepper
Brown Sugar & Pecan Streusel
1cuppecans chopped
½cupflour
½cuplight brown sugar
¼teaspoonkosher salt
1stick8 tbsp unsalted butter
Instructions
Preheat the oven to 450°F degrees. Butter or spray with baking spray a 9x9-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.
You can make the streusel by mixing with your hands or you can also pulse in a food processor.
You can substitute in any nuts that you prefer in the streusel.
How to Sub in Fresh Sweet PotatoesIf you're feeling all fancy and wanna use fresh sweet potatoes, I gotchu. You'll need about 2 pounds, or roughly 4 big ol' sweet potatoes. Now, there are a few ways to get these babies cooked and mashed, so let's break it down:
Method 1: Boil 'Em Up - Peel those sweet potatoes and chop 'em into chunks. Toss 'em in a pot, cover with water, and crank that heat up. Boil for about 15 minutes or until they're so tender, they practically beg to be mashed. Drain and get to mashin'.
Method 2: Roast 'n Toast - Wrap those sweet potatoes in some foil and slide 'em into an oven preheated to 400°F. Let them roast for an hour, then peel and mash. You'll get a richer, deeper flavor this way.
Method 3: The Quickie Microwave Method - Short on time? No worries. Poke some holes in those taters with a fork, wrap them in wet paper towels, and zap 'em in the microwave for 15-20 minutes. They should be soft enough to mash without breaking a sweat