Scalloped Sweet Potatoes with Streusel Topping

Scalloped Sweet Potatoes with Streusel Topping

Prep Time

8 minutes

Cook Time

20 minutes


Scalloped Sweet Potatoes with Streusel Topping

Take this extra-special casserole to your next potluck dinner. It’s a great new dish to take to holiday get-togethers this year.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


To use fresh sweet potatoes instead of canned, peel 2 lbs. sweet potatoes and slice in 1/2-inch slices. Cook in saucepan with 1 cup water over medium heat for about 30 minutes or until soft.


  • 1 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1/2 cup light brown sugar, packed
  • 1/2 cup cold butter or margarine
  • 1 can (40 ounces) sweet potatoes or yams, drained
  • 1 cup sour cream
  • 1/4 cup light brown sugar, packed
  • 1/4 cup chopped pecans


  • 1 In medium bowl, stir together Pioneer Biscuit & Baking Mix and 1/2 cup brown sugar; cut in butter (using a food processor, pastry blender or your fingers) until crumbly. Put about half of the crumbs (about 1 cup) in a greased 8x8-inch baking dish; reserve rest of crumbs.
  • 2 Slice sweet potatoes and place in a layer over crumbs. In small bowl, stir together sour cream and 1/4 cup brown sugar; spoon over sweet potatoes.
  • 3 Stir pecans into reserved crumbs; sprinkle over top.
  • 4 Bake in a 375°F oven for 20 to 25 minutes on top oven rack or until streusel topping is golden brown.


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