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Easy Sweet Potato Casserole with Pecan Streusel

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This Easy Sweet Potato Casserole with Pecan Streusel is a quick and delicious weeknight side dish that comes together in about 45 minutes. Boiled sweet potatoes create a silky, creamy base topped with a crunchy, buttery pecan streusel.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Scrub the sweet potatoes clean; do not peel them yet.
  2. Place the whole sweet potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 25-35 minutes, until a knife slides through the thickest part with no resistance.
  3. Drain the sweet potatoes and let them cool just until you can handle them—about 10 minutes. The skins should slip right off.
  4. Transfer the peeled sweet potatoes to a large mixing bowl. Mash them with a potato masher or beat with a hand mixer until smooth, leaving some texture.
  5. Add the melted butter, brown sugar, beaten eggs, vanilla, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until well combined.
  6. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Set aside.
  7. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the dry ingredients until pea-sized crumbs form.
  8. Sprinkle the streusel evenly over the sweet potato mixture. Do not press it down.
  9. Bake for 25-30 minutes, until the streusel is golden brown and the edges are bubbly. Let cool for 5-10 minutes before serving.

Notes

Boil sweet potatoes whole for the best texture. Toast pecans lightly before using for extra flavor. Keep streusel butter cold for crumbly topping. Do not overmix sweet potatoes. Can be assembled a day ahead (without streusel) and refrigerated; add streusel before baking and add 10-15 minutes if baking from cold.

Nutrition

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

Find it online: https://dahliadishes.com/easy-sweet-potato-casserole-with-pecan-streusel-the-best-recipe/