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Sweet Potato Casserole with Pecan Streusel

Close-up of a delicious sweet potato casserole with a pecan and crumb topping.
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A classic sweet potato casserole with a crunchy pecan streusel topping, perfect for holiday gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Pecan Streusel:
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the sweet potato cubes in water until tender, about 15-20 minutes. Drain well.
  3. Mash the sweet potatoes in a large bowl until smooth.
  4. Add the softened butter, granulated sugar, milk, eggs, vanilla extract, and salt to the mashed sweet potatoes. Beat until well combined and smooth.
  5. Pour the sweet potato mixture into a 9×13 inch baking dish.
  6. In a separate bowl, combine the flour, brown sugar, and chopped pecans for the streusel topping.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the sweet potato mixture.
  9. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  10. Let it cool slightly before serving.

Notes

  • For a gluten-free option, ensure your flour is certified gluten-free.
  • This casserole can be assembled ahead of time and refrigerated. Bake as directed, adding a few extra minutes if baking from cold.
  • If you prefer a marshmallow topping, omit the streusel ingredients and top the casserole with mini marshmallows during the last 5-10 minutes of baking until golden.

Nutrition

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