Preheat oven to 375 degrees. Lightly spray a 2-qt. baking dish with cooking spray; set aside.
This classic sweet potato casserole gets a makeover with the addition of bourbon-flavored maple syrup and topped with crispy, crumbly pecan streusel. Bake and scoop out the potatoes ahead of time to save on last minute prep.
Servings and Ingredients
|4 lbs. sweet potatoes|
|⅓ c. Hy-Vee old fashioned oats|
|⅓ c. packed Hy-Vee brown sugar|
|⅓ c. Hy-Vee pecan pieces|
|3 tbsp. Hy-Vee all-purpose flour|
|⅓ c. Hy-Vee salted butter, at room temperature; cubed|
|⅔ c. Culinary Tours bourbon barrel aged Vermont maple syrup|
|1 Hy-Vee large egg|
|1 tsp. Hy-Vee ground cinnamon|
|⅓ c. Hy-Vee miniature marshmallows|
Things To Grab
- Hy-Vee olive oil cooking spray
- 2-qt. baking dish
- Large rimmed baking pan
- 6 cup measuring cup
- Medium bowl
- Large bowl
- Electric mixer
Scrub and pierce sweet potatoes all over with a fork; place in a large rimmed baking pan. Bake for 60 to 70 minutes or until fork-tender. Cool slightly. Cut potatoes open and scoop out potato pulp; discard skins. Set 5 cups lightly packed potato pulp aside; reserve any remaining pulp for another use.
For streusel topping, stir together oats, brown sugar, pecans and flour in a medium bowl. Rub butter into the oat mixture with your fingers until crumbly; set aside.
Place 5 cups sweet potatoes, maple syrup, egg and cinnamon in a large bowl. Beat with an electric mixer on medium for 3 to 4 minutes until smooth. Transfer mixture to prepared baking dish. Sprinkle with streusel.
Bake, uncovered, for 25 to 30 minutes or until heated through. Remove from oven and sprinkle with marshmallows. Bake for 10 to 15 minutes more until the mixture is bubbly around the edges and marshmallows are lightly toasted. Cool for 5 to 10 minutes before serving.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 125mg
- Total Carbohydrates: 52g
- Protein: 4g