Description
This recipe delivers a rich, creamy sweet potato base topped with a buttery, crunchy pecan streusel, perfect for holiday meals.
Ingredients
Scale
- 3 cups cooked and mashed sweet potatoes (about 4 large)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, 1/2 cup granulated sugar, 1/2 cup brown sugar, milk, eggs, 1/2 cup melted butter, vanilla extract, and salt. Mix until smooth and well combined.
- Pour the sweet potato mixture evenly into the prepared baking dish.
- Prepare the topping: In a separate medium bowl, combine the flour, 1/2 cup brown sugar, chopped pecans, and the remaining 2 tablespoons of melted butter. Mix with a fork until crumbly.
- Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is set.
- Let the casserole cool for 10 minutes before serving.
Notes
- You can cook the sweet potatoes ahead of time by boiling or baking them.
- For an easier make-ahead option, prepare the filling and topping separately, store them covered in the refrigerator for up to 2 days, then assemble and bake just before serving.
- If you prefer a smoother filling, use an electric mixer to blend the ingredients.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 6
- Cholesterol: 65