Southern Sweet Potato Casserole Crumble
Indulge your taste buds with this decadent Southern Sweet Potato Casserole Crumble, a perfect blend of sweet and savory flavors that will leave you craving for more!
Ingredients:
- 4 sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, softened
Instructions:
- Preheat the oven to 350°F and grease a baking dish.
- Boil sweet potatoes in a large pot of water until tender. Drain and mash.
- In a mixing bowl, combine mashed sweet potatoes, brown sugar, melted butter, vanilla extract, and milk. Mix until well combined.
- Pour the sweet potato mixture into the greased baking dish.
- In another bowl, mix chopped pecans, flour, brown sugar, and softened butter until crumbly.
- Sprinkle the crumble mixture on top of the sweet potato mixture.
- Bake for 25-30 minutes or until the top is golden brown.
Popular questions:
- Q: Can I use canned sweet potatoes instead of fresh ones?
- A: Yes, you can use canned sweet potatoes, just make sure to drain them well before mashing.
- Q: Can I substitute pecans with walnuts?
- A: Yes, you can use walnuts instead of pecans for a different flavor profile.
- Q: Can I make this recipe ahead of time and reheat it?
- A: Yes, you can make the sweet potato mixture and crumble topping ahead of time, assemble before baking, and reheat in the oven.
Helpful tips:
- Add a pinch of cinnamon or nutmeg to the sweet potato mixture for added flavor.
- Top the casserole with marshmallows during the last 5 minutes of baking for a gooey twist.
- For a gluten-free version, use almond flour instead of regular flour.
Expert Secrets:
- Bake the sweet potato casserole in individual ramekins for a personalized touch.
- Experiment with different types of nuts like almonds or walnuts for a unique flavor profile.
- For a dairy-free option, use coconut milk instead of regular milk in the sweet potato mixture.
