Roasted Sweet Potato Casserole with Coffee-Pecan Streusel
 
Makes 8 Servings
Ingredients
  • 6 cups mashed roasted sweet potato
  • 1½ teaspoons kosher salt, divided
  • ¼ cup firmly packed light brown sugar
  • ½ cup whole chocolate milk
  • 2 tablespoons butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • Coffee-Pecan Streusel (recipe follows)
Coffee-Pecan Streusel
  • 1¼ cups all-purpose flour
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon espresso powder
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, beat potatoes and 1 teaspoon salt with a mixer at medium speed until creamy. Add brown sugar, chocolate milk, butter, eggs, vanilla, nutmeg, cinnamon, and remaining ½ teaspoon salt; beat until smooth. Pour into a 13×9-inch baking dish. Sprinkle Coffee-Pecan Streusel onto sweet potato mixture.
  3. Bake until golden brown and bubbly, 35 to 40 minutes. Let stand for 10 minutes before serving.
Coffee-Pecan Streusel
  1. In a medium bowl, combine all ingredients using hands until crumbly. Set aside until ready to use.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/roasted-sweet-potato-casserole-coffee-pecan-streusel/