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Sweet Potato Casserole with Pecan Streusel

Close-up of a slice of sweet potato casserole in a glass dish, topped with a crunchy pecan and brown sugar crumble.
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A simple and delicious sweet potato casserole topped with a crunchy pecan streusel, perfect for holiday meals.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 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 unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the melted butter, granulated sugar, milk, vanilla extract, and salt. Mash until smooth and well combined.
  4. Pour the sweet potato mixture into a 9×13 inch baking dish.
  5. In a separate medium bowl, combine the flour, brown sugar, and chopped pecans for the streusel topping.
  6. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel topping evenly over the sweet potato mixture.
  8. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let stand for a few minutes before serving.

Notes

  • For a gluten-free option, ensure your flour is certified gluten-free.
  • This casserole can be assembled ahead of time and baked before serving. Cover and refrigerate for up to 2 days. Add a few extra minutes to the baking time if baking from chilled.
  • If you prefer a marshmallow topping, skip the streusel ingredients and top the sweet potato mixture with mini marshmallows during the last 5-10 minutes of baking until golden.

Nutrition

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