Sweet Potato Casserole Recipe • June Oven

Grease the baking dish

Lightly coat the interior of the baking dish with nonstick cooking spray.

nonstick cooking spray

square baking dish

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.

Start the filling

Add the sweet potato puree, half-and-half, melted butter, vanilla, salt and pepper to a food processor. Add the nutmeg and cayenne, if using.

6 cups sweet potato puree

⅔ cup half-and-half

¼ cup melted unsalted butter

1 teaspoon vanilla extract

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

food processor

liquid measuring cup

¼ teaspoon cayenne pepper

measuring spoons

Add orange zest and juice

Zest the orange half directly into the food processor, then squeeze the juice directly into the food processor.

1 orange half

zester

citrus juicer

Puree, season and finish the casserole

Process the casserole filling, scraping down the bowl as necessary, until completely smooth, about 1-2 minutes. Taste the filling and, if desired, add sugar by the teaspoonful, mixing well after each addition. Add the egg yolks, then process again until the filling is completely smooth.

spatula

1 tablespoon sugar

3 large egg yolks

Fill the dish

Scrape the casserole filling into the prepared baking dish and smooth the top with a spatula.

Make the streusel

To the bowl with the pecans, add the softened butter, flour, brown sugar, cinnamon (if using) and salt. With your fingers, rub the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs. While rubbing, break the nuts into uneven pieces.

3 tablespoons unsalted butter

½ cup all-purpose flour

3 tablespoons light brown sugar

½ teaspoon salt

Add the topping

Sprinkle the streusel evenly over the filling, covering the entire surface. Use all the streusel.