Streusel-Pecan Sweet Potatoes

A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.

Streusel-Pecan Sweet Potatoes

BettyCrockerRecipe by BettyCrocker

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10 minutes

40 minutes

6 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 410
  • 25g
    (Saturated Fat 13g, Trans Fat 1/2g)
  • 55mg
  • 490mg
  • 40g
    (Dietary Fiber 2g, Sugars 21g)
  • 5g
  • Percent Daily Value*
  • 20%
  • 0%
  • 8%
  • 6%
  • Exchanges
  • 5
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    Pecans are classic but if you feel like experimenting, try macadamia nuts or cashews.

Ingredients

  • Potatoes
  • 1 1/2  cups half-and-half
  • 1 1/3  cups boiling water
  • 1/4  cup butter, melted
  • 1  box (6.3 oz) Betty Crocker® sweet potato mashed potatoes
  • 1/2  teaspoon grated orange peel
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • Topping
  • 1/4  cup packed brown sugar
  • 3  tablespoons Gold Medal® all-purpose flour
  • 2  tablespoons butter, softened
  • 1/2  cup pecan halves or chopped pecans

Directions

  1. 1Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
  2. 2In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
  3. 3Bake uncovered 30 minutes or until topping is golden.

Categories: Course, Side Dishes, Vegetables

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