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Overhead shot of a table with roasted sweet potatoes topped with brown sugar and pecans.

Streuseled Sweet Potatoes

Streuseled Sweet Potatoes

A deconstructed version of the classic sweet potato casserole, with brown sugar, oats, and crunchy pecans.
 Adapted from Budget Bytes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Desserts, Sides
Cuisine American
Servings 4

Ingredients
  

  • 2 sweet potatoes, about ¾ lb. each
  • 1 tablespoon olive oil

Streusel Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • ¼ cup brown sugar
  • ¼ cup pecans (or walnuts) chopped
  • 2 tablespoons butter, cold, cut into pieces
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 400F.
  • Wash sweet potatoes and slice in half lengthwise. Rub over lightly with oil and place on a sheet pan, cut side facing down.
  • Roast the sweet potatoes for 30 minutes or until tender.
  • While the sweet potatoes are roasting, prepare streusel topping. Stir together the flour, oats, brown sugar, pecans, and cinnamon. Add the butter and using clean hands (or a fork) work the butter into the oat mixture until it forms into small clumps. Refrigerate the streusel until it’s ready to be used.
  • After roasting carefully flip the sweet potatoes over. Using a fork, gently mash the flesh. Sprinkle the crumble topping evenly over the sweet potatoes.
  • Put back into the oven and bake until the streusel is lightly browned and crispy, about 15 minutes. Serve hot.
Keyword Comfort Food, Fall, Sweet Potatoes, Thanksgiving, Vegetarian