Print

Cozy Sweet Potato Casserole with Pecan Streusel

sweet potato casserole with pecan streusel - featured image
Print Recipe

A comforting sweet potato casserole with a crunchy pecan streusel topping, perfect for fall gatherings. Hand-mashed sweet potatoes are blended with warm spices and topped with a buttery, toasted pecan streusel for a rustic, soul-soothing side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup milk (whole milk preferred, or 2% or oat milk)
  • 2 large eggs, lightly beaten
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper (optional but recommended)
  • 1 cup pecans, chopped and toasted
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the sweet potatoes: Place peeled and cubed sweet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender. Drain well in a colander.
  3. Mash the sweet potatoes: Return drained potatoes to the pot or transfer to a large bowl. Mash by hand until mostly smooth with a few small lumps remaining. Do not overwork.
  4. Mix the base: To the mashed sweet potatoes, add melted butter, milk, beaten eggs, brown sugar, vanilla, salt, cinnamon, nutmeg, and cayenne (if using). Stir until well combined.
  5. Prepare the streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and toasted pecans. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  6. Assemble the casserole: Grease a 9×13 inch baking dish with butter or nonstick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel topping evenly over the top.
  7. Bake: Place the dish on the middle rack of the preheated oven. Bake for 30-35 minutes, until the streusel is golden brown and the filling is bubbling around the edges.
  8. Rest before serving: Let it cool for at least 10 minutes before serving to allow the filling to set.

Notes

For best results, toast pecans before using. Keep streusel cold for crunchy texture. Can be assembled up to 2 days ahead and refrigerated. Add 10-15 minutes to baking time if starting from cold. For a dairy-free version, use coconut oil instead of butter. For gluten-free, use almond flour in the streusel.

Nutrition

Keywords: sweet potato casserole, pecan streusel, fall side dish, Thanksgiving, comfort food, vegetarian, gluten-free option

Find it online: https://perkypan.com/cozy-sweet-potato-casserole-with-pecan-streusel/