This sweet potato casserole is a warm, cozy dish perfect for any gathering. It’s creamy and sweet, topped with crunchy pecans for that extra yum factor!
I love how the crunchy pecan streusel adds a nice twist to the smooth filling. Plus, it’s a great way to sneak in some veggies at the party, right? 😉
Key Ingredients & Substitutions
Sweet Potatoes: They are the star of this dish! I recommend using orange-fleshed sweet potatoes for their sweetness and creaminess. If you’re in a pinch, you can use canned sweet potatoes, but make sure to drain them well before mashing.
Granulated Sugar: This adds sweetness to the casserole. If you’re looking for a healthier option, consider using coconut sugar or maple syrup. Just adjust the liquid in the recipe to balance it out.
Pecans: Pecans give that crunch and nutty flavor. If you’re allergic to nuts or don’t have them on hand, you can use crushed graham crackers for a similar texture or swap in walnuts.
Milk: Regular milk works well, but for dairy-free options, almond milk or coconut milk are excellent substitutes. They will add a slight flavor twist, but I think they work really well!
How Do I Make Sure My Sweet Potatoes Are Perfectly Mashed?
Mashed sweet potatoes need to be smooth and creamy for the best results. Here’s how to get there:
- Start by boiling cubed sweet potatoes until they are tender, about 15-20 minutes. Test with a fork; if it goes in easily, they’re done.
- Drain well to remove excess water before mashing. This helps keep the casserole from being too watery.
- Use a potato masher for a rustic texture or a hand mixer for ultra-smoothness. My personal tip is to mix on low to avoid overworking them, which can make them gummy.
Sweet Potato Casserole With Pecan Streusel
Ingredients You’ll Need:
For the Sweet Potato Filling:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Pecan Streusel Topping:
- 1 cup pecans, chopped (reserve some halves for garnish)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 4 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare, and you’ll need another 30-35 minutes for baking. With a little cooling time, you’re looking at around an hour to enjoy this comforting dish on your table!
Step-by-Step Instructions:
1. Preheat and Prepare!
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish and grease it lightly with butter or cooking spray to prevent sticking.
2. Cook Those Sweet Potatoes!
Place the cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil, then lower the heat to simmer. Cook for about 15-20 minutes, or until the sweet potatoes are very tender and easy to poke through with a fork.
3. Mash It Up!
Drain the sweet potatoes well and then transfer them to a large mixing bowl. Using a potato masher or a hand mixer, mash them until they’re smooth and creamy. No lumps allowed!
4. Mix in the Goodness!
Add the granulated sugar, eggs, melted butter, milk, vanilla extract, salt, ground cinnamon, and nutmeg to the mashed sweet potatoes. Mix everything together until it’s well combined and forms a smooth filling.
5. Spread It Evenly!
Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly to create a nice layer in the bottom of the dish.
6. Create the Pecan Streusel Topping!
In a medium bowl, combine the chopped pecans, all-purpose flour, brown sugar, ground cinnamon, and a pinch of salt. Drizzle in the melted butter and mix until it becomes crumbly. This topping will give your casserole a delicious crunch!
7. Assemble and Decorate!
Sprinkle the pecan streusel evenly over the sweet potato layer. Press some whole pecan halves into the topping for a lovely garnish if you’d like!
8. Bake to Perfection!
Place the casserole in your preheated oven and bake for about 30-35 minutes. You want the topping to be golden brown and delightfully crisp!
9. Cool and Serve!
Once done, take the casserole out of the oven and let it cool for a few minutes. It’s best enjoyed warm, so dig in and savor the delightful flavors!
This sweet potato casserole with pecan streusel is the ultimate indulgence—creamy, sweet, and topped with a crunchy pecan mix. Perfect for holiday gatherings or any cozy occasion with family and friends!
Can I Use Canned Sweet Potatoes Instead?
Yes, you can use canned sweet potatoes as a shortcut! Just be sure to drain them well before mashing to avoid excess moisture in the casserole.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sweet potato filling and the pecan streusel topping the day before, then assemble it and bake when you’re ready to serve, ensuring you have less to do on the big day!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or you can microwave individual portions.
Can I Substitute the Pecans?
If you’re looking for a nut-free option or don’t have pecans on hand, feel free to use crushed graham crackers or chopped walnuts. They’ll still give you that lovely crunch in the topping!
