Are you looking for a show-stopping addition to your seasonal culinary offerings? You don’t know a perfect pairing until you’ve tried this peanut-topped sweet potato casserole. Rich in flavor, texture, and loaded with healthy protein, fiber, Vitamin D, iron, and potassium, this is one dish you can feel good about adding to your holiday table.
Peanuts have long been a staple of good Southern cooking—mostly in part because so much of the nation’s peanut crop is grown in the South. In fact, approximately half of the United States’ peanut production occurs within a 100-mile radius of Dothan, Alabama.
We’re no strangers to the sweet potato casserole. You’ve had it with marshmallows; you’ve tried it with graham crackers. But still, many don’t like how bodiless the dish can be at times. Enter America’s favorite legume. The light savory in this dish complements the sweet crunch of a brown-sugar peanut topping. Go ahead, don’t take our word for it. Try this dish for yourself. But you best make two because this is one casserole that’ll have the family coming back for more.
Peanut Butter Sweet Potato Casserole with Peanut Streusel Topping
Yields: 10 Prep Time: 25 minutes Cooking Time: 1 hour 30 minutes
For the sweet potatoes:
3 pounds sweet potatoes
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup low fat milk
1/4 cup creamy peanut butter
1/4 cup peanut powder
For the topping:
2 tablespoons creamy peanut butter
1/3 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/2 cup finely chopped roasted, salted peanuts
1. Preheat the oven to 425°F and wash the sweet potatoes. Lightly prick the skin of each potato with a fork and place it on a baking sheet. Bake for 45 to 55 minutes, or until the sweet potatoes are tender and cooked through. Allow to cool then peel.
2. Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
3. Place the peeled sweet potatoes in a large bowl and mash well. Add the sugar, vanilla, eggs, milk, peanut butter, and peanut powder and mix until smooth. Spread evenly into the prepared baking dish.
4. To make the streusel, combine the melted peanut butter, brown sugar, and flour in a small bowl. Press the mixture together using the back of a spoon. Keep pressing and mixing until the mixture is combined and crumbly. Add the peanuts and mix well. Sprinkle the topping over the sweet potato filling and bake for 30 to 35 minutes or until the center is mostly set. Serve hot.
Per Serving: 363 calories, 10.7 g fat, 2.1 g saturated fat, 38 mg cholesterol, 141 mg sodium, 60 g carbohydrate, 7.7 g fiber, 18.1 g sugar, 10.6 g protein, 65% vitamin D, 5% calcium, 12% iron, 27% potassium.
Recipe courtesy of Stacey Little of SouthernBite.com.
Article written by: Halley Cotton, Alabama Media Group