Original Creole Seasoning 
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Get RecipeRich, velvety sweet potato filling, topped with crispy and delicious pecan streusel … the holidays are not complete without Sweet Potato Casserole. This casserole by Key To My Lime includes a special ingredient that truly makes the flavors pop and brings this holiday side dish to the next level!
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Kitchen Tip : Creole Sweet Potato Casserole
Ingredients
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3 Pounds Sweet Potatoes, Peeled and Cut into 2-Inch Cubes (About 5 Medium Sweet Potatoes)
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1/2 Cup Half and Half
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1/2 Cup Dark Brown Sugar, Packed
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1/2 Cup Unsalted Butter, Softened
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1 Teaspoon Pure Vanilla Extract
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3/4 Teaspoon Tony’s Original Creole Seasoning
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2 Large Eggs
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1/2 Cup All-Purpose Flour
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1/2 Cup Dark Brown Sugar, Packed
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1 Teaspoon Tony’s Original Creole Seasoning
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1/4 Cup Unsalted Butter, Softened
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1 Cup Pecans, Roughly Chopped
- Clear
Directions
- Preheat the oven to 350°F.
- Grease a 13×9 casserole dish and set it aside.
- Bring a large pot of water to a boil. Once boiling, add the peeled sweet potato cubes and cook until fork tender, about 15 minutes.
- Drain the sweet potato cubes and transfer them to a large mixing bowl. Mash the sweet potatoes. Add the butter to the mashed sweet potatoes and stir until fully melted.
- Add in the half and half, brown sugar, pure vanilla extract, Tony’s Original Creole seasoning and eggs. Stir until the sweet potato filling is fully mixed.
- Transfer the sweet potato mixture to the greased casserole dish.
- Prepare the pecan streusel topping in a medium mixing bowl. Whisk together the flour, brown sugar and Tony’s Original Creole Seasoning. Add the softened butter and mix until the mixture becomes clumpy. Mix in the chopped pecans.
- Evenly spread the pecan strusel topping over the sweet potato filling in the casserole dish.
- Bake uncovered until the top is golden brown and the center is set, about 25-30 minutes.
- Carefully remove from the oven and let rest for 10 minutes before serving. Enjoy!
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