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Sweet Potato Casserole with Pecan Streusel

A close-up of a slice of sweet potato casserole topped with a crunchy pecan streusel.
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A classic sweet potato casserole with a crunchy pecan streusel topping, perfect for holiday gatherings.

Ingredients

Scale
  • 2 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 chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 cup cold unsalted butter, cut into pieces

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the sweet potato cubes until tender, about 15-20 minutes. Drain well.
  3. In a large bowl, mash the sweet potatoes until smooth.
  4. Add the softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Beat until well combined and creamy.
  5. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
  6. In a separate bowl, combine the flour, chopped pecans, and brown sugar for the streusel.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the pecan streusel 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 dairy-free version, use plant-based butter and milk.
  • You can prepare the casserole up to the baking step a day in advance. Cover and refrigerate. Add a few extra minutes to the baking time if baking from chilled.
  • If you prefer a marshmallow topping, spread mini marshmallows over the sweet potato mixture during the last 5-10 minutes of baking until golden.
  • For a gluten-free option, ensure your flour is certified gluten-free.

Nutrition

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