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Easy Sweet Potato Casserole with Pecan Streusel

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This creamy sweet potato casserole with a buttery pecan streusel topping is the ultimate crowd-pleaser. It converts sweet potato skeptics every time and is perfect for holiday gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup brown sugar, packed (light or dark)
  • 2 large eggs, lightly beaten (room temperature)
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (freshly grated if possible)
  • 1 cup pecans, chopped (raw, toasted lightly for extra flavor)
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup brown sugar, packed (for streusel)
  • 1/2 cup unsalted butter, cold and cut into small cubes (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)

Instructions

  1. Cook the sweet potatoes: Peel and cut sweet potatoes into 2-inch chunks. Place 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 a simmer. Cook for 15-20 minutes until fork-tender but not falling apart. Drain well and let steam dry for a minute.
  2. Preheat and prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Mash the sweet potatoes: Return drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash by hand with a potato masher until mostly smooth with a few small lumps remaining. Avoid overmixing to prevent gumminess.
  4. Mix the base: Add melted butter, brown sugar, beaten eggs, vanilla, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until well combined. Taste and adjust salt or sugar if needed.
  5. Spread in the dish: Pour the sweet potato mixture into the prepared baking dish and spread into an even layer with a spatula.
  6. Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and chopped pecans. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Do not overwork.
  7. Top and bake: Sprinkle the streusel evenly over the sweet potato layer without pressing down. Bake for 30-35 minutes until the streusel is golden brown and the filling is bubbly around the edges.
  8. Rest before serving: Let the casserole rest for 10-15 minutes after baking to allow the filling to set before serving.

Notes

For best results, don’t overboil the sweet potatoes to avoid a watery casserole. Toast pecans lightly before using for extra depth. Keep butter cold for the streusel to ensure a crumbly texture. To make ahead, assemble the sweet potato base up to 2 days in advance and refrigerate; add streusel just before baking. If baking from cold, add 10-15 minutes to the bake time. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a nut-free version, replace pecans with toasted oats or crushed graham crackers.

Nutrition

Keywords: sweet potato casserole, pecan streusel, holiday side dish, Thanksgiving, comfort food, easy recipe, make-ahead

Find it online: https://cookluma.com/easy-sweet-potato-casserole-with-pecan-streusel/