Description
Sweet Potato Casserole with Pecan Streusel is a warm, comforting holiday classic featuring creamy mashed sweet potatoes topped with a crunchy, buttery pecan crumble.
Ingredients
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds), peeled and chopped
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pecan Streusel Topping:
- 1 cup pecans, roughly chopped
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
Instructions
1. Preheat your oven to 350°F (175°C). Put the peeled and chopped sweet potatoes in a large pot, cover them with water, and bring it to a boil. Cook until the sweet potatoes are very tender, about 15–20 minutes. Drain the water well.
2. Transfer the hot sweet potatoes to a large bowl and mash them until smooth. Add the sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix everything together until it’s creamy and well combined.
3. In another bowl, mix the chopped pecans, flour, brown sugar, cinnamon, and salt. Then add the cold butter pieces. Use your fingers or a pastry cutter to work the butter into the dry mix until you have coarse crumbs with some larger chunks.
4. Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, then sprinkle the pecan streusel all over the top. Bake in the oven for 30–40 minutes, until the topping is golden and crisp, and the filling is hot.
5. Take the casserole out of the oven and let it sit for a few minutes. Serve warm alongside your favorite holiday dishes and enjoy!
Notes
You can prepare the sweet potato base ahead of time and refrigerate it until ready to bake.
Add mini marshmallows on top with 10 minutes left in baking for a gooey twist.
Use a hand mixer for an ultra-smooth sweet potato texture.