Sweet Potato Crunch Casserole
No need to pre-cook and mash the potatoes. Just slice them and toss them in the casserole dish. They get tender as they bake in a buttery, sweet, orange sauce. The crunchy pecan streusel makes a perfect contrast with the soft sweet potatoes.
Servings: 6 to 8 servings
Ingredients
- 3 pounds sweet potatoes
- 5 tablespoons butter
- ⅓ cup brown sugar
- ⅓ cup frozen orange juice concentrate thawed
- ½ teaspoon grated orange zest from half of an orange
- 1-½ teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Pecan streusel topping
- 5 tablespoons butter
- 1 cup chopped pecans
- 1 cup brown sugar
- ⅓ cup flour
- ⅓ cup oatmeal flakes
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Wash and peel the sweet potatoes then cut them into 1/2-inch cubes. Toss the sweet potatoes into a 9x13 inch baking dish.
- Melt the butter in a saucepan over medium heat. Add the brown sugar, concentrated orange juice, orange zest, cinnamon, cumin, and salt. Remove from heat and stir in the vanilla extract.
- Pour the orange juice mixture over the sweet potatoes and toss to coat all the potato cubes.
Make the pecan streusel topping:
- Melt the butter in a saucepan or in the microwave. Stir in the pecans, brown sugar, flour, oatmeal, and cinnamon. Spread the streusel topping over the sweet potatoes. Sprinkle with extra pecan halves.
- Bake for 35 to 45 minutes or until the sweet potatoes are tender. Cover with foil halfway through the baking time to prevent the streusel from browning too much.
Video
Notes
- Use concentrated orange juice without re-constituting it.
- Cut the chunks of sweet potatoes in evenly sized pieces as best as possible so they bake evenly.
- Larger chunks of sweet potatoes will need to bake longer.
Nutrition
Serving: 1 | Calories: 525kcal | Carbohydrates: 74g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 317mg | Fiber: 8g | Sugar: 42g
