Description
A rich and flavorful sweet potato casserole topped with a crunchy pecan streusel.
Ingredients
Scale
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender.
- Allow sweet potatoes to cool, then peel and mash in a large bowl.
- Add brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until smooth.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a separate bowl, combine chopped pecans, flour, granulated sugar, and softened butter. Mix until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake for 30-35 minutes until the topping is golden brown.
Notes
- For a twist, add mini marshmallows on top during the last 10 minutes of baking.
- You can substitute walnuts for pecans if preferred.
- Make it ahead of time and refrigerate before baking. Just increase baking time slightly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 50mg
Keywords: sweet potato casserole, holiday side dish, vegetarian casserole