This sweet potato casserole is a warm hug on a plate! Creamy sweet potatoes topped with a crunchy pecan streusel make it a perfect side dish for any meal.
Honestly, who can resist that crispy topping? I sometimes eat it straight from the dish, pretending it’s a health food! 😂 It’s easy to prepare and always a crowd-pleaser!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! You can also use canned sweet potatoes if you’re short on time, but fresh ones give a better flavor and texture. If you want a lower-carb option, consider using mashed cauliflower instead.
Granulated Sugar: This is added for sweetness, but feel free to swap it with honey or maple syrup for a more natural sweetener. Just remember to adjust the liquid a bit in the recipe
Pecans: Pecans add crunch and flavor to the streusel. If you’re allergic or don’t have them, walnuts or almonds make good substitutes. You can even try a nut-free streusel with oats, butter, and brown sugar!
Butter: Unsalted butter is used for better control over salt levels. You can substitute coconut oil or vegan butter for a dairy-free version, but keep in mind it might slightly alter the flavor.
How Do I Get My Sweet Potatoes Extra Creamy?
To make your sweet potato base super creamy, it’s important to mash them well. After boiling, make sure to drain them properly before mashing so they don’t get watery. I love using a potato ricer for an ultra-smooth texture, but a fork or regular masher works just fine too. Ensure you mix in the wet ingredients until fully combined to avoid lumps.
- Peel and chop sweet potatoes into even pieces for uniform cooking.
- Don’t rush the mashing; really work in those ingredients until smooth.
By following these tips, your Sweet Potato Casserole will be creamy and delicious. Enjoy making this comforting dish!
Sweet Potato Casserole With Pecan Streusel
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Pecan Streusel Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then another 30-35 minutes to bake. In total, you should allocate about 1 hour for making this delicious Sweet Potato Casserole. It’s an easy dish to whip up for gatherings!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 350°F (175°C). Then, peel and cube the sweet potatoes. Place these in a pot of boiling water, cooking them until they’re tender, which should take about 15-20 minutes. Once they are soft, drain the potatoes and mash them until they are smooth. Allow them to cool slightly.
2. Make the Sweet Potato Filling:
In a large mixing bowl, combine the smooth mashed sweet potatoes with the granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Mix everything together until you have a lovely, smooth, and creamy mixture.
3. Prepare the Pecan Streusel Topping:
In a separate bowl, mix together the chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt. Next, add the cold butter pieces. Use a pastry cutter or your fingers to mix the butter into the dry ingredients until the mixture looks like coarse crumbs. This will give you that delicious crunch on top!
4. Assemble the Casserole:
Now it’s time to layer the casserole! Lightly grease a 9×13 inch casserole dish. Spread the sweet potato mixture evenly across the bottom of the dish. Top it off by sprinkling the pecan streusel mixture evenly over the sweet potato layer.
5. Bake:
Place the casserole in the preheated oven and bake for 30-35 minutes. You want the topping to be golden brown and crisping up nicely.
6. Serve:
Once baked, remove the casserole from the oven and let it cool slightly. Then dig in! This sweet potato casserole is best served warm and makes a perfect side dish for any meal or gathering.
This classic Sweet Potato Casserole with Pecan Streusel is a delightful combination of creamy, slightly sweet sweet potatoes paired with a buttery, crispy topping of pecans. It’s great for holidays or just a lovely cozy dinner at home!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain them well, then mash and proceed with the recipe as usual. Keep in mind that the flavor may differ slightly from using fresh sweet potatoes.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the sweet potato base and the streusel topping a day in advance and store them separately in the fridge. Just assemble and bake when you’re ready to serve!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick snack.
What Can I Substitute for Pecans?
If you need a substitute for pecans, walnuts or chopped almonds work well. For nut-free options, you can use a combination of oats, brown sugar, and butter for the streusel topping!
