I'm not sure there are more variations of any other dish --- with marshmallows and without, mashed and sliced, and more options for toppings than a sundae bar. This recipe has the sweet potatoes covered with a crunchy streusel topping. Bake the potatoes the day before, assemble them in the baking dish, cover and store in your fridge. You can also make the topping the day before and store in a covered container in your fridge. Thanksgiving morning, take the potatoes out of the fridge and let them sit on your counter until they're room temp, about an hour. Then top them with the streusel and bake.
TIME SAVING TIP: Peel and cube the sweet potatoes and cook until fork tender in a large pot of boiling water. Mash, using a potato masher, with the butter until smooth. Then follow the rest of the directions to finish the dish.
- 6 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a rimmed sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
IF YOU PREFER CREAMY SWEET POTATOES, INSTEAD OF SLICED, FOLLOW THE TIME SAVING TIP IN THE COMMENT ABOVE.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, fold the streusel topping together to combine.
When the sweet potatoes cool off, remove the skin and slice them into 1" thick slices. Arrange them in greased 9 x 13 baking dish. Spread the streusel topping on top.
Bake for another 20 minutes, or until the topping is bubbly and brown.