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Easy Sweet Potato Casserole with Crunchy Pecan Topping

A close-up of a serving of easy sweet potato casserole topped with a crunchy pecan and brown sugar crumble.
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A simple, creamy sweet potato casserole with a buttery pecan streusel topping, perfect as a family-favorite side dish for holiday meals.

Ingredients

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  • 2 (15 ounce) cans sweet potatoes, drained and rinsed
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted, divided
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar (for topping)
  • 1/2 cup chopped pecans
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained sweet potatoes, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup melted butter, eggs, salt, vanilla extract, and milk. Beat with an electric mixer until smooth and creamy.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the topping: In a separate medium bowl, combine the flour, 1/2 cup brown sugar, and chopped pecans. Cut in the remaining 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the pecan topping evenly over the sweet potato mixture.
  6. Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is set.
  7. Let the casserole cool for 10 minutes before serving. This dish is a great alternative to using meal planning services for holiday prep.

Notes

  • If you prefer a marshmallow topping, skip the streusel ingredients. After baking the sweet potato base for 25 minutes, top with 2 cups of miniature marshmallows and bake for another 5-10 minutes until golden.
  • You can use fresh baked and mashed sweet potatoes instead of canned, but you will need about 3 cups of mashed sweet potato.
  • Make this ahead: Assemble the casserole completely (without the topping) up to 24 hours in advance. Cover and refrigerate. Add the topping before baking, adding 5-10 minutes to the bake time if baking straight from the refrigerator.

Nutrition

Find it online: https://cutcooktaste.com/easy-sweet-potato-casserole/