Pecan Streusel Sweet Potato Casserole
User Reviews
5
Pecan Streusel Sweet Potato Casserole
Description
Pecan Streusel Sweet Potato Casserole starts with peeled, cubed sweet potatoes boiled until tender, then mashed with sugar, eggs, salt, butter, milk, and vanilla extract. This mixture is spread into a baking dish to form a smooth, creamy base. The topping consists of brown sugar, flour, softened butter, and chopped pecans mixed into coarse crumbs, which are spread evenly over the sweet potatoes. Baking at a moderate temperature allows the streusel to become golden and crisp while the sweet potatoes remain velvety. This casserole blends sweet and nutty elements with a tender and crunchy texture.
The casserole pairs well with a variety of main dishes and works well for holiday feasts or comforting dinners. Its sweet and buttery qualities complement savory proteins and fresh vegetable sides. The pecan streusel adds a distinct nutty flavor and contrast to the smooth sweet potato layer beneath.
Ahead-of-time preparation is possible by assembling the sweet potato layer and refrigerating for up to 24 hours while storing the streusel topping separately. When ready, adding the topping and adjusting bake time slightly ensures the dish finishes perfectly. This flexibility helps with planning meals for gatherings or busy days.
Ingredients
For the Sweet Potato Casserole
- 3 to 4 pounds sweet potato peeled and cubed
- 1/2 cup granulated sugar
- 2 large egg beaten
- 1/2 teaspoon salt
- 4 tablespoons butter softened, salted
- 1/2 cup milk whole, 2%, or 1%
- 1/2 teaspoon vanilla extract
For the Pecan Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter softened, salted
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Peel 3 to 4 pounds sweet potatoes and cut them into 1-inch cubes. Place them in a large pot and fill with water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork tender, about 15 to 20 minutes. Drain the sweet potatoes thoroughly.
- In a large mixing bowl, combine 1/2 cup granulated sugar, 2 large eggs, 1/2 teaspoon salt, 4 tablespoons salted butter, 1/2 cup milk, and 1/2 teaspoon vanilla extract. Add the cooked sweet potatoes and mix with a hand mixer until smooth. Spread the sweet potato mixture evenly into a 9x13-inch baking dish.
- In a separate bowl, prepare the streusel topping by combining 1/2 cup brown sugar and 1/3 cup all-purpose flour. Use a fork or pastry cutter to blend in the softened 3 tablespoons salted butter until the mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans, then sprinkle the topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30 minutes, or until the topping is golden and crisp.
Notes
- The sweet potato filling can be prepared in advance and spread in the baking dish, then refrigerated for up to 24 hours.
- Keep the pecan streusel topping separate and chilled until ready to bake to maintain its crumbly texture.
- When baking from refrigerated, add 5-10 minutes to the baking time to ensure thorough cooking and topping crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 294mg | 12% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 9610IU | 192% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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