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Sweet Potato Casserole with Pecan Streusel

A close-up of a slice of sweet potato casserole with a crumb topping on a plate.
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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 granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 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 in water until tender, about 15-20 minutes. Drain well.
  3. Mash the sweet potatoes in a large bowl. Add granulated sugar, softened butter, milk, vanilla extract, and salt. Mix until smooth.
  4. Pour the sweet potato mixture into a 9×13 inch baking dish.
  5. Prepare the streusel topping: In a medium bowl, combine flour, brown sugar, and pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle the streusel topping evenly over the sweet potato mixture.
  7. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  8. Let it cool slightly before serving.

Notes

  • For a gluten-free option, ensure your flour is certified gluten-free.
  • You can prepare this casserole a day in advance. Cover and refrigerate. Bake as directed, adding a few extra minutes to the baking time if needed.
  • If you prefer a marshmallow topping, skip the streusel and arrange marshmallows over the sweet potato mixture during the last 10 minutes of baking until golden.

Nutrition

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