Legend has it, that the Native American Indians brought the sweet potato to the first thanksgiving meals, and it was those Ballabusta’s of the Pilgrim Women who turned it into the famous sweet potato casserole dish that was served that famous day. Well it’s a good story, probably not so true….(where do the marshmallow come in?)
NOTHING says to me Thanksgiving like Sweet potato casserole. It is the one thing that I MAKE sure when serving my dinner, is placed RIGHT in FRONT of my setting! I have no shame, I admit, I do not share well with others, when it comes to this dish.
Traditionally I normally would make the real classic sweet potato casserole with the marshmallow topping. But as much as I love that one, I found most times the marshmallows were hard to control from burning, and many times they were way too sugary, even for my normally sweet taste buds.
Many of my friends make sweet potato casseroles of all types for Shabbos, and though for most of them the taste was there, almost all of them were flat and mushy and were brown globs that really looked unappetizing.
So , I was on a mission to find a great recipe. I knew with a little tweaking I could get a super fluffy, vibrant orange casserole that had a killer streusel topping that would hold up to reheating and make any meal I served it at – a SUPER DELICIOUS one!.
Well Mission Accomplished! By roasting my sweet potatoes long and slow in the oven and using a food processor on low with ice cold ingredients – I got the fluffiest, orangiest, streusel HEAVEN SWEET POTATO CASEROLE – that I have EVER EATEN! This is No JOKE, and if you are planning to come to my house this year – be prepared for a little spoon to spoon combat over this casserole dish!
Sweet Potato Casserole w/ Pecan Streusel Topping
Tip – The Potatoes can be roasted up to 2 days ahead.
Tip: If you want to save calories you can cut the streusel topping in half – for a much thinner layer of streusel
12 medium to large sweet potatoes
1 cup flour
1 cup packed dark brown sugar
1/2 tsp. kosher salt
8 tbsp. softened margarine
1 cup pecans
8 tbsp. melted margarine
4 tsp. lemon juice
1 tbsp. pure vanilla extract
2 tsp. kosher salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. black pepper
1 tbsp. granulated sugar
4 large egg yolks
1 1/2 cups non-dairy ice cold pareve whip topping
1. Pre-heat your oven to 400 F. Poke holes all around your sweet potatoes with a fork and lay them down on a baking sheet that has been covered with aluminum foil.
2. Bake in oven for 1 1/2 –2 hrs until they are soft thru and thru (check with tongs by seeing the they give easily when squeezing) Turn them halfway thru cooking.
3. When sweet potatoes are fully baked – Remove them from oven and slit them in half down the middle and let the steam escape. Allow them to cool down for at least 10-15 minutes. Lower oven to 375 F
4. As the sweet potatoes are cooling make the streusel. In a food processor, pulse the flour, salt and sugar together just to mix well. Then add the margarine and pulse just for a little under 30-40 seconds, until the mixture becomes crumbly and pea size. Sprinkle the nuts over mixture and pulse 1-3 times more to chop up the nuts into the streusel mixture. Remove from food processor and set aside in small bowl.
5. For the filling: Remove the skins (use a spoon) from all the sweet potatoes and place the flesh into the food processor. Add the melted butter, lemon juice, vanilla, salt, nutmeg, cinnamon, and pepper and pulse for 20 seconds – Just till the sweet potatoes have somewhat blended but is still a bit chunky.
6. Taste for sweetness, if needs sugar than add, if not – ok to leave out, then add the yolks and whip topping. Blend for 20 secs more.
7. Using a rubber spatula, remove mixture into a baking dish and spread out evenly.
8. Spread out the streusel on top of the filling and bake in oven 45 minutes.
9. The casserole is finished when the topping has browned and the edges are puffy and bubbly.Serve hot or warm. (I even love it cold)