Pecan Streusel Sweet Potato Casserole
4 large sweet potatoes
1/2 cup chopped pecans
1 cup unbleached, all-purpose flour
2/3 cup packed light brown sugar
1/4 cup salted butter, melted
2 tablespoons minced crystallized ginger
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/2 cup granulated sugar
5 ounces evaporated milk
2 egg whites, lightly beaten
2 teaspoons vanilla bean paste (or extract)
Preheat oven to 425. Wash sweet potatoes and pierce each several times with a fork. Place directly on the oven rack and bake for 50 minutes, or until baked through. Let cool until about to handle.
Meanwhile, make the streusel. Toast pecans in a dry skillet, stirring frequently, until fragrant. Remove to a bowl. Add flour, brown sugar, melted butter, crystallized ginger, cinnamon, and salt. Stir until well combined. Set aside.
Reduce oven temperature to 350. Grease an 11x7-inch (2-quart) baking dish.
Slide the skins off of the sweet potatoes. Transfer to a large bowl and mash. Stir in 1 cup of the streusel, granulated sugar, evaporated milk, eggs, and vanilla. Spread into the prepared pan. Sprinkle remaining streusel on top. Bake for 45 minutes.
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