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Epicurious

Sweet Potato Purée with Streusel Topping

By Rick Rodgers

4.6

(57)

Casserole dish of bright orange sweet potato pure with a floury streusel topping.
Sweet Potato Purée with Streusel ToppingStephen Sullivan; food and prop styling: Roscoe Betsill

Here's a sweet potato casserole that will please everyone in the family, but isn't sticky or cloying. If your guests insist on a traditional marshmallow topping (let's admit that kids love it, and for some adults, it just isn't Thanksgiving without it), see the variation below.

Test-Kitchen Tips:

•Most American cooks use the terms "sweet potato" and "yam" interchangeably, but there are actually three different types of vegetable referred to by these terms: The true sweet potato (also known as a boniato), available at Asian and Latino markets, has pale yellow flesh, skin with a purplish cast, and a chestnutlike flavor that isn't sweet at all. The true yam, also called a ñame (NYAH-meh), is a large tuber with scaly brown skin that's a staple of Caribbean, African, and Hispanic cuisines. The familiar, bright-orange-fleshed tubers called for in this recipe are a third type, a variety of the sweet potato that are often called "yams" to distinguish them from yellow-fleshed "true" sweet potatoes. The Louisiana, jewel, or garnet varieties will all work well.
•While some recipes for sweet potato purée call for boiling the potatoes, roasting gives a much sweeter, more concentrated flavor and drier texture.

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