5 from 21 votes
Pecan Streusel Sweet Potato Casserole
This Pecan Streusel Sweet Potato Casserole combines mashed sweet potatoes with a creamy blend of eggs, sugar, milk, and vanilla, topped with a crumbly streusel of brown sugar, flour, butter, and chopped pecans. The casserole bakes to a comforting dish featuring tender sweet potatoes beneath a crunchy, buttery pecan topping. It offers a satisfying contrast in textures and is suitable as a rich side dish, especially during holiday meals or family dinners.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
servings
Calories:
336 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 336
% 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.