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Sweet Potato Casserole with Pecan Streusel

This sweet potato casserole with pecan streusel is a comforting treat that balances sweetness and crunch, making it perfect for family gatherings and holiday feasts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 medium sweet potatoes Choose firm, unblemished potatoes with smooth skin.
  • 1/2 cup brown sugar
  • 1/4 cup milk Consider using almond milk for a dairy-free alternative.
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten Can be replaced with a flaxseed meal for a vegan option.
  • 1/2 teaspoon salt
For the Pecan Streusel Topping
  • 1 cup pecans, chopped Using fresh pecans enhances flavor and crunch.
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup butter, softened

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Peel and cube the sweet potatoes. Boil the cubes in salted water until they are tender, about 15-20 minutes.
  3. Mash the sweet potatoes in a large bowl, then add brown sugar, milk, melted butter, vanilla extract, beaten eggs, and salt. Mix until smooth.
  4. Transfer the sweet potato mixture into a greased baking dish and spread it evenly.
  5. Make the pecan streusel topping by combining chopped pecans, flour, granulated sugar, and softened butter in another bowl. Mix until crumbly.
  6. Sprinkle the pecan mixture over the sweet potato layer.
Baking
  1. Bake for 30-35 minutes or until the topping is golden brown.
  2. Allow the casserole to cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C).