Sweet potato casserole with pecan crumble

I love all things sweet potato, and fall and winter are the perfect time for this vegetable to make a re-emergence. 

Remember the super sweet candied sweet potatoes covered in marshmallows that we used to have on the Thanksgiving table? Those were my favorite as a kid because it was an excuse to eat dessert at the same time as your meal.

While I still have a special place in my heart for those, I wanted a more modern and wholesome take that still pays homage to my Louisiana roots. So, I created a healthier sweet potato filling that really lets the natural sweetness of the sweet potato shine. Instead of marshmallows, I topped them with a pecan streusel reminiscent of pecan pie.

This made a festive Thanksgiving side dish, which I then had seconds of as part of my dessert. I also enjoyed eating this for breakfast the next day. Hey, it's a way to get vegetables in the morning! So as you're thinking about things to put on your holiday table this year, consider this wholesome dish.

Sweet potato mixture

2 lbs medium sweet potatoes, peeled and cut into 2-inch chunks (about 4-5 medium sweet potatoes)
2 eggs
1/2 cup milk of choice
1/3 cup dark brown sugar
3 T butter
2 t vanilla extract or paste
1 1/2 t pumpkin pie spice or cinnamon
1/2 t salt

Pecan Streusel Topping
1/4 cup flour or ground flax
1/2 cup rolled oats
1/3 cup dark brown sugar
1 cup chopped pecans
3 T butter, softened

Instructions
Make the sweet potato mixture. Place the cut sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to a simmer and cook until potatoes are very tender, about 15 to 20 minutes. Drain well. Add in the remaining ingredients for the sweet potato mixture and mash together with a potato masher. 

Make the pecan streusel topping. In a medium bowl, mix together all ingredients with a fork. There should be some pea-sized chunks of butter remaining. 

Assemble the casserole. Preheat over to 350 degrees. Transfer sweet potato mixture to one large 9x13 baking dish or two small 9x9 inch pans coated with nonstick spray. Sprinkle the oat topping over the sweet potato mixture in an even layer. Bake for 35-40 minutes, until topping is crisp and lightly browned.