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Quick Sweet Potato Casserole with Pecan Streusel

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A quick and easy sweet potato casserole with a crunchy pecan streusel topping, ready in about 35 minutes. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds), peeled and sliced into 1/4-inch rounds
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup light brown sugar, packed
  • 3/4 cup pecans, chopped
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup mini marshmallows (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Peel sweet potatoes and slice into 1/4-inch rounds.
  2. Butter a 9×13-inch baking dish. Arrange sweet potato slices in overlapping rows, making two layers.
  3. In a small bowl, melt 2 tablespoons butter. Stir in 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Drizzle over sweet potatoes.
  4. Cover dish tightly with aluminum foil and bake for 20 minutes.
  5. Meanwhile, make streusel: In a medium bowl, combine remaining 1/2 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in remaining 4 tablespoons cold butter until mixture resembles coarse crumbs. Stir in chopped pecans and vanilla extract.
  6. After 20 minutes, remove foil. Sprinkle streusel evenly over sweet potatoes. Bake uncovered for 12-15 minutes until golden brown and sweet potatoes are tender. If using marshmallows, add during last 5 minutes.
  7. Let rest 5 minutes before serving.

Notes

For best results, slice sweet potatoes evenly. Use cold butter for streusel. Toast pecans for extra flavor. If streusel browns too quickly, tent with foil. Leftovers keep in refrigerator for up to 4 days; reheat in oven or microwave.

Nutrition

Keywords: sweet potato casserole, pecan streusel, quick, easy, weeknight, holiday, side dish

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