Sweet Potato Casserole with BeBOLD Streusel 

Recipe By: 

Alexis D. Motley MS, RDN, LDN

Red River Medical Nutrition 

Latoyia Beard

Southern University A&M College Dietetic Intern

Prep Time: 30 minutes

Cook Time: 65 Minutes

Total Time: 95 Minutes

8-12 servings

Ingredients:

• 4-5 Sweet Potatoes, large
• 3 Eggs, large
• ½ cup Evaporated Milk 
• 1 teaspoon Vanilla Extract 
• ½ cup Maple Syrup 
• ½ teaspoon Salt
• 6 tablespoon Butter, melted
• Non-stick cooking spray

Streusel Topping:

• 4 tablespoons Butter, melted
• 4 BeBOLD Bars, chopped
• 1/3 cup Flour
• ½ cup Light Brown Sugar
• 1 cup Pecans, chopped
• ¼ cup Old Fashioned Rolled Oats

Directions:

• Wash and pat dry each sweet potato with a clean paper towel. 
• Place sweet potatoes in a baking dish. Spray sweet potatoes with a non-stick spray. Cover sweet potatoes with foil and bake at 400 F for 45 minutes or until completely cooked. 
• Peel sweet potatoes while hot with a butter knife. (Be careful)  
• In a mixing bowl, add eggs, evaporated milk, vanilla, maple syrup, salt, butter, and sweet potatoes. Use a medium to low speed on the mixer to mix ingredients. Mix the mixture for 45 seconds or until completely smooth.
• Do not scrape mixture off mixer blades. 
• Pour mixture into a lightly greased (non-stick cooking) in a glass 9×13 casserole dish. 

Streusel Topping Instructions:

• In a mixing bowl add chopped BeBOLD bar, brown sugar, and chopped pecans. Lightly mix with a spoon. 
• Add butter to the mixture. Cut in the mixture with a fork or pastry blend. Combine mixture well. 
• Sprinkle topping mixture over the sweet potato mixture.  
• Bake at 350 F degrees for 65 minutes.

Note:

Store sweet potato casserole in a covered dish in the refrigerator for 4 days.