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Streusel-Topped Sweet Potato Casserole

An image of prepared Streusel-Topped Sweet Potato Casserole showing sliced sweet potatoes and Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed Cream of Celery Soup topped with brown sugared pecans.
  • prep time: 15 min
  • total time: 1 hr 35 min
  • serves: 8 people
  • calories: 277 1 serving

Streusel-Topped Sweet Potato Casserole is like your favorite sweet potato casserole, only a lot easier and more delicious!  You don't have to pre-cook the sweet potatoes, just layer them in the baking dish, top with a creamy sauce made with cream of mushroom soup, and sprinkle with a crumbly mixture of brown sugar, flour, butter and pecans.  The creamy soup is essential to this dish, because it brings the savory to balance the sweet.  All the ingredients are pantry staples, and by the time the oven is preheated, Streusel-Topped Sweet Potato Casserole is ready to bake.  So easy you can make it anytime, weekday or holiday!

Ingredients

  • 2 pounds sweet potato, peeled and cut into 1/4-inch thick slices
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Celery Soup
  • 1/4 cup milk
  • 1/2 cup all purpose flour
  • 1/3 cup packed light brown sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, softened

Instructions

  • Tips

    • What if I want to use a round or oval baking dish instead?  You can use any shape baking dish as long as it's about 2 inches deep and has a capacity of 3 quarts.

  • Step 1

    Heat the oven to 375°F.  Lightly grease a 2 1/2-to 3-quart shallow baking dish.

  • Step 2

    Arrange the sweet potatoes, overlapping slightly, in the baking dish.  Season with salt and pepper.  Mix the soup and milk and spoon it over the sweet potatoes.  Cover the baking dish.

  • Step 3

    Bake for 45 minutes.  While the potatoes are baking, mix the flour, brown sugar, pecans and butter in a bowl until the mixture is crumbly.

  • Step 4

    Remove the baking dish from the oven.  Uncover and sprinkle with the flour mixture.  Bake, uncovered, for another 35 minutes or until the potatoes are tender.

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Calories 277
Total Fat 11 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 373 mg
Total Carb 41 g
Dietary Fiber 4 g
Sugar 15 g
Protein 4 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 7 %DV
Potassium 10 %DV
Calories 277
Total Fat 11 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 372 mg
Total Carb 41 g
Dietary Fiber 4 g
Sugar 14 g
Protein 4 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 7 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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