Sweet Potato Casserole
Description
The side dish everyone comes back for! Tender sweet potatoes are boiled and mashed before being mixed with our thick, creamy skyr for a velvety, protein-rich base. A touch of warm spices and vanilla adds a cozy flavor topped with a buttery pecan crumble. Every bite is creamy, crunchy, and comforting!
Ingredients
2 Pounds
Sweet potatoes, peeled and cubed
1/2 Cup
Icelandic Provisions Whole Milk Plain Skyr
1/4 cup + 3 Cup
Dark brown sugar, packed
1
Large egg, lightly beaten
1/4 Cup + 2 Cup
Whole milk
1/2 Teaspoon
Ground cinnamon
1/4 Teaspoon
Ground nutmeg
1 Teaspoon
Vanilla extract
1/2 Teaspoon
Kosher salt
Pecan Streusel
1/4 Cup
All purpose flour
1/4 Cup + 1 Cup
Dark brown sugar, packed
3/4 Teaspoon
Ground cinnamon
1/4 Teaspoon
Sea salt
3 Cup
Unsalted butter, melted
1/4 Cup + 2 Cup
Chopped pecans
Recipe
Step 1
Heat oven to 350°F. Lightly grease a 1.5 or a 2 quart baking dish.
Step 2
Add the cubed sweet potatoes to a large pot and cover with water. Bring to a boil, then adjust the heat and let simmer for 15-20 minutes, or until the potatoes are fork tender. Strain and transfer to a large bowl.
Step 3
Mash the sweet potatoes and let cool for 10-15 minutes. Add the skyr, sugar, egg, milk, cinnamon, nutmeg, vanilla, and salt, and whisk together until combined. Transfer the mixture into the prepared baking dish. Set aside.
Step 4
To a small bowl add the flour, sugar, cinnamon, and salt, and whisk to combine. Drizzle in the melted butter and mix with a spoon until the mixture takes on a sandy texture. Add the pecans, and mix a few additional times to combine.
Step 5
Scatter the pecan crumble over the top of the sweet potatoes, place in the oven and bake for 30-40 minutes, or until the top has browned. Remove from the oven, and let cool slightly before serving.