Sweet Potato Purée with Streusel Topping

Name: Sweet Potato Purée with Streusel Topping
Total time: 2 h 36 min
Yield: 8 servings
Ingredients: 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams; ¾ cup all-purpose flour; 1.08 cup light brown sugar; 14 tablespoons unsalted butter; softened

A luxurious sweet potato dish featuring creamy mashed sweet potatoes topped with a buttery brown sugar streusel. Perfect for holiday meals or special occasions, this casserole combines the natural sweetness of orange-fleshed sweet potatoes with a crispy, crumbly topping.

8 servings

2 hr 36 min

Published October 4, 2025

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Ingredients

•5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
•¾ cup all-purpose flour
•1.08 cup light brown sugar
•14 tablespoons unsalted butter
•softened

Cooking Instructions

1.
Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
5 min
2.
Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
50 min
3.
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
10 min
4.
Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
15 min
5.
Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
45 min
6.
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.
31 min

Sweet Potato Purée with Streusel Topping

8 servings

2 hr 36 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.

5 min

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.

50 min

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.

10 min

Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)

15 min

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)

45 min

Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

31 min