Streuseled Sweet Potato Casserole with Dried Fruit

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.

Course Side Dish

Cuisine American

Keyword Sreuseled Sweet Potato Casserole

Prep Time 25

Cook Time 20

Total Time 45

Servings cups

Calories 387kcal

Author Cathy Pollak

Ingredients

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

Instructions

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.

Nutrition