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Sweet Potato Casserole with Pecan Streusel Crumble
why make this recipe
Sweet Potato Casserole with Pecan Streusel is a delightful dish that brings warmth and comfort to any meal. This casserole is perfect for holidays, family gatherings, or a simple weeknight dinner. The creamy, sweet potato base paired with the crunchy, buttery pecan streusel makes it a favorite among both kids and adults. It not only tastes great but is also packed with nutrients, making it a wholesome addition to your table.
how to make Sweet Potato Casserole with Pecan Streusel
Ingredients:
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pecans, chopped
- 1/2 cup flour
- 1/4 cup brown sugar for topping
- 1/4 cup butter, softened
Directions:
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until tender, then drain and mash.
- In a large bowl, mix the mashed sweet potatoes with brown sugar, milk, melted butter, vanilla extract, eggs, salt, and cinnamon.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, combine chopped pecans, flour, brown sugar, and softened butter to make the streusel topping.
- Sprinkle the pecan streusel over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown.
how to serve Sweet Potato Casserole with Pecan Streusel
Serve this casserole warm, straight from the oven. It can be a side dish or even a dessert, depending on your taste. Pair it with roasted meats or serve it as a sweet treat after your meal. A scoop of vanilla ice cream on the side can make it even more special!
how to store Sweet Potato Casserole with Pecan Streusel
To store leftover casserole, let it cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3-5 days. If you want to store it longer, consider freezing it. Make sure to wrap it securely and use a freezer-safe container. It can be frozen for up to 2 months.
tips to make Sweet Potato Casserole with Pecan Streusel
- Make sure the sweet potatoes are really tender before mashing for a smooth consistency.
- Feel free to adjust the sugar based on your sweetness preference.
- For an extra twist, add a pinch of nutmeg or ginger to the sweet potato mix.
- If you like your topping extra crunchy, add a few extra chopped pecans before baking.
variation
You can customize this recipe by adding mini marshmallows on top of the pecan streusel before baking for a traditional flavor. Additionally, some may prefer using walnuts instead of pecans for a different taste.
FAQs
1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before using them in the recipe.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the sweet potato mixture and the streusel topping the day before. When you’re ready to bake, assemble everything and pop it in the oven.
3. Is this casserole gluten-free?
This recipe includes flour, but you can easily make it gluten-free by substituting with a gluten-free flour blend.
Sweet Potato Casserole with Pecan Streusel
A delightful casserole featuring creamy sweet potatoes topped with a crunchy pecan streusel, perfect for holidays or a comforting weeknight dinner.
Ingredients
Sweet Potato Base
- 4 cups sweet potatoes, peeled and cubed Ensure they are tender before mashing.
- 1/2 cup brown sugar Adjust based on sweetness preference.
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon Optional: add a pinch of nutmeg or ginger for extra flavor.
Pecan Streusel Topping
- 1 cup pecans, chopped
- 1/2 cup flour Can substitute with a gluten-free flour blend.
- 1/4 cup brown sugar for topping
- 1/4 cup butter, softened
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until tender, then drain and mash.
- In a large bowl, mix the mashed sweet potatoes with brown sugar, milk, melted butter, vanilla extract, eggs, salt, and cinnamon.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, combine chopped pecans, flour, brown sugar, and softened butter to make the streusel topping.
- Sprinkle the pecan streusel over the sweet potato mixture.
Baking
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown.
Notes
This casserole can be served warm as a side dish or dessert. Add vanilla ice cream for an extra treat. Store leftovers in the refrigerator for 3-5 days or freeze for up to 2 months.