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Cozy Sweet Potato Casserole with Easy Pecan Streusel

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A creamy, custard-like sweet potato casserole topped with a buttery, caramelized pecan streusel. Roasting the sweet potatoes concentrates their natural sweetness, creating a comforting side dish perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prick each sweet potato several times with a fork. Place on the prepared baking sheet and roast for 45-60 minutes, until completely tender when pierced with a knife. Let cool until comfortable to handle, about 15 minutes.
  3. While the potatoes roast, make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in chopped pecans. Refrigerate until needed.
  4. Once potatoes are cool enough to handle, slice in half lengthwise and scoop the flesh into a large mixing bowl. Discard skins. Add melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mash together until smooth, leaving a few small lumps if desired.
  5. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the cold pecan streusel over the top in an even layer.
  6. Bake for 25-30 minutes, until the filling is set around the edges and the streusel is golden brown and fragrant. If adding marshmallows, sprinkle them on during the last 10 minutes of baking.
  7. Let the casserole rest for 10-15 minutes before serving to allow the filling to firm up.

Notes

Roasting sweet potatoes instead of boiling concentrates flavor and prevents sogginess. Keep streusel cold for crunchier topping. For make-ahead, assemble without streusel up to 24 hours in advance. Casserole tastes even better the next day.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, fall recipe, comfort food, holiday side dish

Find it online: https://sparklespoon.com/cozy-sweet-potato-casserole-with-easy-pecan-streusel/