Streuseled Sweet Potato Casserole with Dried Fruit tastes like dessert. This sweet potato dish is the perfect companion to any savory meal, especially with its next level crunchy topping.
Sweet potatoes are so tasty! Who doesn’t love to turn them into all sorts of delicious creations?! Think sweet potato pie with marshmallow meringue, sweet potato sausage hash or the best Thanksgiving muffins you will ever taste.
Streuseled Sweet Potato Casserole with Dried Fruit Recipe
This sweet potato casserole is unlike any you’ve ever tasted. This casserole is nothing like the sweet potato casserole with the melty marshmallows on top…it would be okay with me if that particular dish would just disappear.
This particular sweet potato dish is texturally superior and tastes like the best dessert that’s dinner approved. It’s hard to distinguish if it’s the maple syrup in conjunction with the orange marmalade, or the addition of the dried fruits that put this dish over the edge of goodness and greatness.
Really… it’s just amazing….A-M-A-Z-I-N-G! The sweetness and the crunchy topping are make eat bite a memorable one.
Ingredients for Sweet Potato Casserole
- maple syrup – use pure maple syrup which is simply maple tree sap that’s been boiled down to a thicker consistency. That’s it, while pancake syrup is made with corn syrup and artificial maple extract.
- orange marmalade – a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.
- vanilla extract – pure is the best
- dried apricots – these complement the sweet potatoes nicely
- pitted dates – adds another layer of texture and sweetness
- golden raisins – they just taste better, they’re fruitier and golden raisins have more nuanced flavor and are plump and soft
- dried apple – adds flavor and texture
- all-purpose flour
- granulated sugar
- brown sugar – you can use light or dark
- pecans – classic addition to sweet potato casserole
- table salt
- sweet potatoes – use the dark orange version people refer to as yams
- unsalted butter – I always prefer Kerrygold for the best flavor
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How To Make Sweet Potato Casserole
Step one: Preheat oven to 375 degrees F.
Step two: In a bowl combine maple syrup, orange marmalade, vanilla extract, dried apples, dried apricots, golden raisins and pitted dates.
Step three: In a large pot, simmer sweet potatoes in water for about 15 minutes, just until tender. Drain.
Step four: Add the fruit mixture to the drained sweet potatoes and stir to combine, crushing potatoes lightly with a fork. Transfer the mixture to a 1-1/2-quart baking dish.
Step five: In a food processor pulse flour, sugars, a pinch of salt and butter until crumbly. Toss with pecans.
Step six: Sprinkle the streusel over the potatoes. Bake for twenty minutes or until browned and bubbly.
Are Yams and Sweet Potatoes The Same Thing?
The so-called jewel-toned yams we see in the stores are actually sweet potatoes.
Many believe the long, red-skinned sweet potatoes are yams, but in reality they are just one on many available varieties of sweet potatoes.
Real yams are a completely different root vegetable and have the texture and flavor of yucca. A yam’s skin is brown in color, bumpy and tough and looks like a tree-trunk. The flesh of a yam is not starchy and is definitely not sweet.
For even more complication, there are several varieties of sweet potatoes that are different in color; orange, purple and white. For this recipe, stick with the orange colored sweet potatoes.
How Long Will This Sweet Potato Casserole Last In The Fridge?
The leftovers will be fine in the refrigerator for three to five days.
Does Sweet Potato Casserole Freeze Well?
You can easily freeze this sweet potato casserole, but you’ll want to cook it first.
You can either freeze the whole casserole or part of the leftovers. Make sure it has cooled completely before storing in a freezer-safe container.
You’ll definitely want to eat this casserole within two months of freezing.
How Do I Know If I Have The Right Size Casserole Dish?
Recipes typically call for a specific quart-size dish. Unless the dish is marker on the bottom, it’s really difficult to know the size.
To figure it out, first measure out an amount of water, such as 1-1/2 quarts for this particular recipe, and pour it into the casserole dish you want to use. If the water fills to the top edge, you have a 1-1/2 quart dish. Add or subtract water as needed, keeping track of how much is used.
Use a permanent marker on the bottom of your dish to write the size where it won’t be seen. This works great with loaf pans too.
Other Sweet Potato Recipes You Might Enjoy:
- Sweet Potato Muffins with Cinnamon Sugar Coating
- Roasted Sweet Potatoes
- Butternut Squash and Sweet Potato Gratin
- Southern Sweet Potato Cake
- Sweet Potato and Apple Soup
Streuseled Sweet Potato Casserole with Dried Fruit
- 2/3 cup pure maple syrup
- 1/4 cup orange marmalade
- 1 tsp pure vanilla extract
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pitted dates
- 1/2 cup golden raisins
- 1/2 cup chopped dried apple
- 2 lbs. sweet potatoes, peeled, cut into 1/4″- thick slices
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup (light or dark) brown sugar
- 6 tbsps. cold, unsalted butter, cubed
- pinch of table salt
- 1 cup chopped pecans
- Preheat oven to 375 degrees F.
- In a bowl combine maple syrup, orange marmalade, vanilla extract, dried apples, dried apricots, golden raisins and pitted dates.
- In a large pot, simmer sweet potatoes in water for about 15 minutes, just until tender. Drain.
- Add the fruit mixture to the drained sweet potatoes and stir to combine, crushing potatoes lightly with a fork. Transfer the mixture to a 1-1/2-quart baking dish.
- In a food processor pulse flour, sugars, a pinch of salt and butter until crumbly. Toss with pecans.
- Sprinkle the streusel over the potatoes. Bake for twenty minutes or until browned and bubbly.
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