Struessel Topped Sweet Potato Casserole

Struessel Topped Sweet Potato Casserole - A Pinch of Joy

Struessel Topped Sweet Potato Casserole - A Pinch of Joy

Sweet potato casserole is good anytime of year. Dressed up, it’s the perfect accompaniment to holiday ham for any season. This sweet potato recipe has no marshmallows. Just a crunchy topping to contrast with the deep sweet potato flavor! No sweet, sticky marshmallows fans in our house 🙂

Cook and mash the sweet potatoes before measuring. If you are in a hurry (or can’t get fresh sweet potatoes, as they are not always available), use a 40 ounce can and drain before mashing. If you use yams, remember they are a bit sweeter than sweet potatoes so you might want to reduce the sugar a bit. You can add coconut to the topping of this traditional dish.  I usually don’t, but when I made this I had a bit of coconut hanging out and lonely in the pantry.  So I added it.   Baking time will vary a bit depending on the size and depth of your casserole pan. I use a 9×13 glass baking dish because it makes serving easier for pot lucks, but a casserole pan is nicer looking for family style! A light sprinkle of nutmeg across the top before sliding into the oven adds a bit of color and notches up the flavor a bit – optional.  This can be made ahead and refrigerated for a day before baking. It also reheats well – or you may even like it cold!

Looking for something a little less sweet? Check this recipe for Holiday Sweet Potatoes.

Struessel Topped Sweet Potato Casserole
Cook time
Total time
Crunchy topped creamy sweet potato casserole -- no marshmallows!
Serves: 12 servings
  • 3 cups sweet potatoes, cooked and mashed
  • ¾ cup granulated sugar
  • ¼ cup butter, softened
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ⅓ cup milk
  • ¾ cup light brown sugar
  • ½ cup flour
  • ⅓ cup butter, softened
  • 1 cup pecans, chopped
  • ½ cup coconut -- optional
  1. Preheat oven to 350 degrees.
  2. Mix together the ingredients for the casserole.
  3. Spray a 9x13 glass pan (or large casserole dish) with cooking spray and pour the sweet potato mixture into the pan.
  4. Mix the brown sugar and flour in a small bowl, then cut the butter into the mixture until small crumbs are formed. Stir in pecans and sprinkle the topping evenly across the sweet potato mixture.
  5. Bake for 25 minutes or until table knife inserted into middle comes out clean.

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Egg in ‘Tater — Cheesy Egg Stuffed Potato

Egg in 'tater: Cheesy Egg Stuffed Potato -- A Pinch of Joy

Egg in 'tater: Cheesy Egg Stuffed Potato   -- A Pinch of Joy
Bytes has developed his own repertoire of recipes that are quick, easy and tasty.   He offered to share some of them with you because we all can use a quick and easy dinner that is super yummy —  a meal that is quick to prepare and clean up and move on to the evening’s activity.   Or in this particular case so I can keep caulking and painting and caulking and painting and caulking. . . . . .   Here’s another recipe in a (sort of random) series titled “Bytes Bites”. Actually it’s a two-fer because you’ll get two meals out of this — really a win-win!!!

Egg in ‘Tater — Cheesy Egg Stuffed Potato
A meal in a baked potato shell topped with creamy, melty cheese -- plus a delicious fritata variation for the next day!
Serves: 1 plus
  • 1 baking potato, scrubbed with skin on
  • ¼ shredded cheese of your choice such as cheddar or colby jack,
  • 2 tablespoons filling of choice such as diced ham, chicken, bacon, diced onion or mixed vegetables or any combination of these
  • 1 egg
  • salt and pepper to taste
  1. Select the number of potatoes needed for the meal and scrub well, removing any imperfections.
  2. Remove a slice of potato lengthwise and set aside.
  3. Use a sharp knife to "dice" the interior of the potato without cutting through the bottom or sides. You'll want to leave a layer about ¼ to ½ inch of potato against the skin. Use a melon baller or spoon to remove the diced pieces of potato and set aside. Place potato shell on baking pan.
  4. Add a little cheese to the bottom of the shell, and then add filling to about half an inch below the top of the potato shell.
  5. Break one egg for each potato you are baking into a small bowl and stir until well mixed. Add salt and pepper and stir again. Pour gently over the filled potato until the shell is filled to just below the top.
  6. Bake at 350 degrees for about an hour until potato can easily be punctured with a fork or toothpick.
  7. Top with remaining cheese and slip back into hot oven until cheese melts.
  8. Serve immediately.
Bonus dish
  1. Take set aside potato slice and dice into bite size pieces to add to scooped out potato bits. Place in appropriate sized, greased baking dish. Add any leftover filling and stir quickly to mix. Cheese is optional, but I like an additional ¼ cup per potato sprinkled over the top of the potato/filling mix. For each potato used, crack and scramble one egg (in addition to one listed in ingredients above). Add salt and pepper to taste. Pour egg mixture over potatoes/filling mixture in baking dish and bake along with the stuffed potatoes. This is done when table knife inserted in center comes out clean. Baking time will vary according to number of potatoes used, but a general rule of thumb is about 20 minutes for each potato. Let cool and warm for serving the next day in the microwave.
Bytes' Bites
Nutrition Information
Serving size: 1 potato

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Potato Nests and holiday menu suggestions

Potato Nests 5

A Pinch of Joy:  Potato Nests

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare.  I served in the fancy ramekins in which they were baked.  A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes.   Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes.  I used the kind found in the refrigerated section.   The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese.  I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese.  You can also use this mixture as a “bowl” for scrambled eggs after baking.  To do this, press the back of a tablespoon into each mound, making a nest, before baking.  During the last few minutes of baking, scramble eggs as you usually do.   Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon.  Serve hot for  breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too.  Or use them for a hearty appetizer.  Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls              Lemon Poppyseed Zuchinni Bread         Honey Banana Bread

Wicked Good Pork Chops              Aloha Chicken                         Orange Glazed Cornish Hens

Sunny Broccoli Salad             Wicked Simple Sweet Slaw        Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake       Coconut Macaroons                    Hot Fudge Sundae Cake

Potato Nests
  • 1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
  • 2 large eggs, beaten
  • 6 green onions chopped
  • 1 cup shredded cheese (I used Colby jack, but your choice)
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper or to taste
  1. Preheat oven to 375 degrees F.
  2. Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
  3. In a large bowl, beat the 2 eggs just until yoke and white are mixed.
  4. Add green onions, salt, cheese and stir.
  5. Mix in refrigerated potatoes.
  6. Scoop mixture in greased muffin cups or ramekins.
  7. Bake for 20 to 25 minutes or until golden brown and set.

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