Recipes, meal planning ideas and more. Delivered from our family to yours.
To manage your email preferences, click here.
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!
Heat the oven to 375°F. Lightly grease a 2 1/2-to 3-quart shallow baking dish.
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.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.