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


  • 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


  • 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.


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

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