Since I’m so into Roasted Grapes with Sweet Potatoes, I HAD to make this! It’s exactly the same as the Sweet Potato Pecan Streusel Casserole I gave you earlier but with the addition of roasted grapes. Ever since I posted my Roasted Grape Crostini, I’ve been getting hit up with a ton of requests for recipes featuring these lovely lovelies.
With Thanksgiving having passed a few weeks ago and yours truly going through a HUGE Sweet Potato phase, I bought a 15 pound bag of sweet taters. Yeah… do you have any ideas just how many sweet potatoes come in a 15 pound bag? Lemme save you some time from counting on your fingers and piggies. A LOT… no, really… A LOT! However thankfully with Thanksgiving falling so late this year that means Christmas is right around the corner. Fortunately I’ve kept these babies in a dry, dark room and they are perfect still. So I’ve been making a bunch of these and just freezing them (UNBAKED). They freeze beautifully and bake up awesome! Now I freeze the base itself and when it’s time to bake that’s when I’ll add the grapes and streusel topping. I’m sure you could freeze it with it but I just haven’t done it personally. If you do it, let me know how it turns out and I can update the recipe.
The addition of these simple grapes incredible! It took an already amazing recipe and put it into a whole new level of awesomeness!
The flavors the roasted grapes add to this was just pure magic! With every bite you felt them burst inside your mouth with such amazing sweet juices that married perfectly with the streusel and sweet potato casserole!
I honestly don’t know which one I loved more – the with or without the grapes. However I do know I made a bunch of these flavors and ate every single one myself.
Now I was worried how they would hold up the next day. If it’s even possible, this got even more amazing the next day! I just brought the dish to room temp and then put it back in the oven for a few just to heat it up again. The streusel was perfect, grapes all roasty and the filling was uber creamy.
For me the only thing missing was just a drizzle of honey.
I seriously cannot wait to wake up tomorrow and make this again! That’s how much I LOVE this dish!
I guarantee that you will be making this for years to come for your holiday meals! But don’t just leave it for the holidays. This is a go-to anytime dish!
So with Christmas right around the corner and time being something most of us don’t have the leisure of having extra (Dear Santa – I’d like another 8 hours in my day if at all possible, please), this is a perfect dish to make ahead of time, pop in the freezer and then the night before serving, just place it in your fridge to defrost. Bake as usual. One less thing to stress about!
Now if you’ll excuse me I have to go pop some more potatoes in the oven and use up the last bit of my 15 pounds. *Note to self: 15 pounds of anything is just way too much. Well no, that note doesn’t apply to bacon. Like ever!Print
- 6 medium-large sweet potatoes
- Olive oil
- 2 yellow bananas (not too ripe), unpeeled
- 6 Tbl melted butter, unsalted
- 1 stick unsalted butter, at room temperature cut into small cubes
- 1/3 cup honey plus additional for drizzle
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 cup flour
- 3/4 cup brown sugar, packed
- 1 1/2 cups pecans, rough chopped
- 3 cups red, black or purple seedless grapes
- Preheat the oven 450F with the rack in the middle.
- Scrub the Potatoes – Scrub the potatoes thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes with a paring knife.
- Season the Potatoes – Rub the potatoes all over with a little olive oil. It’s easiest to use your hands, but a pastry brush also works fine.
- Prick with a fork or sharp knife (watch your fingers) – Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
- Roast your potatoes per these instructions. I prefer to place a piece of foil on the lower rack and then roast the potatoes directly on the middle rack. I find the skins crisp up better.
- minutes into your potatoes baking place the bananas (in the peel) on a pan and place in the oven with the potatoes.
- Roast for an additional 15-25 minutes or until the bananas are super soft and the potatoes when pierced with a knife are super soft.
- Remove them from the oven and reduce the temp to 375F.
- When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Discard the potato skin.
- Squeeze out the bananas into the bowl discard the peels.
- Add the melted butter, honey, 1 1/2 tsp cinnamon and salt.
- Since the potatoes and bananas are soft just use a mixing spoon or even a big form to mix everything until well combined and smooth. You don’t want any chunks.
- Spoon this into a 9×9 glass baking dish OR a 2-3 quart casserole dish and spread evenly.
- In a separate mixing bowl, place the flour, remaining cinnamon and brown sugar.
- Whisk to combine and break up the clumps.
- Using a pastry cutter, fork or your fingers cut in the 1 stick of butter until it resembles crumbs.
- Add in the pecans and grapes and gently mix.
- Sprinkle the streusel mixture over the sweet potatoes and place the pan in the oven.
- Cook for 20 minutes or until the streusel is golden brown, a little crusty and the pecans have a brown hue to them.
- Remove from the oven and drizzle honey over top right before serving.
Note: To make as individual servings, divide the mixture into 8-12 8 ounce Ramekins , divide the streusel evenly and bake the same amount of time.
– Prepare the casserole and place into your casserole dish. Allow to cool completely. Once cooled, cover with a double wrap of plastic wrap then in foil. On the outside of the foil label what the dish is (trust me, mystery dishes aren’t that great to find), date it and even put the oven temp/time on it as well. The night before serving, remove from the freezer and place in the fridge to thaw. 30 minutes before baking, remove from the fridge and uncover. Make up the streusel and top. Bake per the directions above.