Easy Sweet Potato Casserole with Pecan Streusel
This easy sweet potato casserole is topped with a delicious pecan streusel, perfect for a holiday meal or a comforting side dish any time of year.
Equipment
- large pot
- potato masher
- electric mixer
- medium bowl
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 4-5 medium sweet potatoes peeled and diced
- 3/4 cup unsalted butter divided (1/2 cup for potato mixture, 1/4 cup for topping)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar for topping, packed
- 2 large eggs lightly beaten
- 1/2 cup milk whole milk or plant-based
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup all-purpose flour for topping
- 1 cup chopped pecans
Instructions
Preparation
- Peel and dice the sweet potatoes and place them in a large pot covered with cold water. Bring to a boil, then simmer for 15-20 minutes until very tender.
- Drain the sweet potatoes and return them to the pot or a large mixing bowl. Add 1/2 cup butter, granulated sugar, eggs, milk, vanilla, cinnamon, and nutmeg, then mash until smooth and creamy.
Topping
- In a separate bowl, combine brown sugar, flour, and the remaining 1/4 cup melted unsalted butter. Stir until crumbly, then mix in the chopped pecans.
Assembly and Bake
- Preheat the oven to 375°F (190°C), grease a 9x13 inch baking dish, and spread the sweet potato mixture in it. Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through and bubbly.
Serve
- Let the casserole rest for 5-10 minutes before serving to allow it to set up and make for easier scooping.
Notes
For an extra touch of flavor, you can add a pinch of ground ginger to the sweet potato mixture. This casserole can be prepared ahead of time and refrigerated; just bring it to room temperature before baking and add a few extra minutes to the bake time if needed.