Roasted Sweet-Potato Casserole with Praline Streusel And Tahini

This roasted sweet-potato casserole with praline streusel and tahini recipe can be everyone has a favorite sweet potato recipe for Thanksgiving dinner.

Have This!

• 5 lb. sweet potatoes
• 1/2 c. orange juice
• 2 tsp. tahini
• 1 1/2 tsp. orange zest
• 1/2 c. granulated sugar
• 3 large eggs
• 10 tbsp. unsalted butter
• 1 1/2 tsp. baking powder
• 2 1/2 tsp. vanilla extract
• salt
• 2 c. chopped pecans
• 1 c. light brown sugar

Do This!

• Preheat oven to 350 degrees F. Using a fork, prick sweet-potatoes all over, then roast on a baking pan until soft, about 1 hour.
• Let cool, then peel and discard skins. Place sweet potato flesh in a large bowl and mash until smooth.
• Add orange juice and zest. Stir in granulated sugar, eggs, 2 tablespoons butter, baking powder, 1 1/2 teaspoons vanilla, tahini, and 1 teaspoon salt until combined. Transfer sweet potato mixture to a buttered 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
• In a large saucepan over medium heat, combine pecans, brown sugar, 1/8 teaspoon salt, and remaining butter and vanilla and bring to a boil. Cook for 2 minutes more, then pour over sweet-potato mixture.
• Bake until bubbly, 40 to 45 minutes.