Print

Classic Sweet Potato Casserole with Pecan Streusel

A golden-brown sweet potato casserole topped with a crunchy pecan streusel in a white baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and 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 granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Pecan Streusel:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cubed

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. In a large bowl, mash the sweet potatoes. Add the softened butter, granulated sugar, milk, vanilla extract, and salt. Mix until smooth and well combined.
  4. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
  5. Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and chopped pecans. Cut in the cold butter using a pastry blender or your fingertips 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.

Notes

  • For a gluten-free option, ensure your flour is certified gluten-free.
  • This casserole can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.
  • If you prefer a marshmallow topping, omit the streusel ingredients and top the sweet potato mixture with marshmallows during the last 10 minutes of baking.
  • For a dairy-free version, use plant-based butter and milk alternatives.

Nutrition

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