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Sweet Potato Casserole with Pecan Streusel

Heavenly Sweet Potato Casserole with Pecan Streusel Delight

This Sweet Potato Casserole with Pecan Streusel is a comforting dish perfect for the holidays, featuring creamy sweet potatoes topped with a crunchy pecan streusel.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds moisture and flavor. Substitute with avocado oil for a different flavor profile.
  • 1 medium Onion, diced Provides a savory base. Use shallots for a milder taste.
  • 1 teaspoon Dried Oregano Adds aromatic notes. Fresh oregano can be used if available.
  • 1/4 teaspoon Salt Enhances all flavors. Adjust according to preference or dietary needs.
  • 1/8 teaspoon Black Pepper Offers gentle heat. Freshly ground pepper is recommended for the best flavor.
For the Filling
  • 1 can Fire-Roasted Diced Tomatoes Brings acidity and a smoky flavor. Regular diced tomatoes are a suitable alternative.
  • 6 cups Low-Sodium Chicken Broth Forms the soup base. Vegetable broth can replace chicken broth for a vegetarian version.
  • 1 cup Corn Kernels Adds sweetness and texture. Omit if not preferred.
  • 1/3 cup White Rice, uncooked Provides the starch for the dish. Quinoa can be used for a gluten-free option.
  • 2 cups Cooked Shredded Chicken Supplies protein. Substitution with tofu can make the dish vegetarian.
For Garnish
  • 1/2 bunch Fresh Cilantro Sprigs Lends freshness. Parsley can be used if cilantro is not preferred.
  • 1-2 Limes, quartered Enhances flavor when squeezed over the dish.

Equipment

  • large saucepan
  • baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion and 1 teaspoon of dried oregano. Sauté for 3-4 minutes until the onion becomes translucent.
  2. Sprinkle in 1/4 teaspoon of salt and 1/8 teaspoon of black pepper into the sautéed onion mixture. Stir thoroughly to combine.
  3. Stir in a 15 oz can of fire-roasted diced tomatoes, followed by 6 cups of low-sodium chicken broth, 1 cup of corn kernels, and 1/3 cup of uncooked white rice. Bring the mixture to a boil.
  4. Reduce the heat to low and cover the saucepan. Let it simmer for 18-20 minutes, stirring occasionally, until the rice is tender.
  5. Gently fold in 2 cups of cooked shredded chicken and stir to combine. Heat through for an additional 1-2 minutes.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish is a one-pot wonder, perfect for quick weeknight dinners, and can be customized with additional vegetables as desired.

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