Sweet Potato Casserole

By Chez_Alexander

Our modern twist on the classic sweet potato casserole is a fragrant vanilla bean streusel.

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 3 tablespoons canola oil
• 2 tablespoons butter
• 1/2 vanilla bean
• 6 tablespoons packed brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon cinnamon
• 1 (5-ounce) can evaporated milk
• Cooking spray
• 1 cup old-fashioned oats
• 2/3 cup coarsely chopped pecans, toasted
• 1 1/2 tablespoons flour

Details

Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain; place in a large bowl.

2. Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.

3. Preheat oven to 375°.

4. Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon, and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray.

5. Add oats, pecans, flour, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375° for 35 minutes or until bubbly around the edges.