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Sweet Potato Casserole with Golden Pecan Streusel

A comforting sweet potato casserole topped with a crunchy pecan streusel, perfect for gatherings and family meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 medium sweet potatoes Choose firm, smooth sweet potatoes without blemishes.
  • 1/2 cup brown sugar Can substitute with maple syrup for a unique flavor.
  • 1/4 cup milk Almond milk can be used for a dairy-free option.
  • 1/4 cup butter, melted Use vegan margarine for a vegan option.
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten For vegan version, replace with flax eggs.
  • 1/2 teaspoon salt
For the Pecan Streusel Topping
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1/4 cup granulated sugar
  • 1/4 cup butter, softened Important for the desired crumbly texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) to ensure even cooking.
  2. Peel and cube the sweet potatoes, then boil them in salted water until tender, about 15-20 minutes.
  3. Drain the sweet potatoes and mash them in a large bowl until smooth. Add brown sugar, milk, melted butter, vanilla extract, beaten eggs, and salt. Mix until creamy.
  4. Pour the sweet potato mixture into a greased baking dish, smoothing the top with a spatula.
Make the Streusel
  1. In another bowl, combine chopped pecans, flour, granulated sugar, and softened butter. Mix until crumbly.
Bake
  1. Sprinkle the pecan mixture evenly over the sweet potato layer. Bake for 30-35 minutes or until the topping is golden brown.
  2. Allow the casserole to cool slightly before serving.

Notes

This casserole pairs well with roasted meats. For best results, serve warm and store leftovers in an airtight container in the refrigerator for up to 4 days.