Description
A classic sweet potato casserole topped with a crunchy pecan streusel, perfect for holiday gatherings.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Streusel:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the cubed sweet potatoes in water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth. Add the softened butter, 1/2 cup brown sugar, milk, vanilla extract, and salt. Mix until well combined.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- Prepare the streusel: In a medium bowl, combine pecans, flour, and 1/4 cup brown sugar. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
Notes
- You can prepare the sweet potato mixture and streusel topping separately a day in advance. Store them covered in the refrigerator. Assemble and bake before serving.
- For a smoother casserole, you can use an electric mixer to combine the sweet potato ingredients.
- Adjust the sweetness to your preference by adding more or less brown sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg