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.