Sweet Potato Casserole with Pecan Streusel
Equipment
- Large pot
- Mixing bowls
- 8x8 baking dish
- Oven
Ingredients
- 2 large sweet potatoes (about 1.5 pounds)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
Instructions
- Peel the sweet potatoes and cut them into chunks. Place in a large pot, cover with water, and boil until tender, about 15 minutes. Drain well.
- Return the potatoes to the pot. Add 2 tablespoons butter, 2 tablespoons brown sugar, vanilla extract, salt, and cinnamon. Mash until smooth.
- Transfer the mixture to a greased 8x8 baking dish and spread evenly.
- In a small bowl, combine the pecans, flour, remaining 2 tablespoons butter, and remaining 2 tablespoons brown sugar. Mix with a fork until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake at 350°F for 25 minutes, until the topping turns golden and the edges bubble slightly. Let rest 5 minutes before serving.
Notes
Assemble the dish up to a day ahead and keep it covered in the fridge, then bake just before the party so the streusel stays crisp. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes. Leftovers reheat well in a 325°F oven to restore texture.
Course: Side Dish
Cuisine: American
Equipment: Large pot, Mixing bowls, 8x8 baking dish, Oven
Cuisine: American
Equipment: Large pot, Mixing bowls, 8x8 baking dish, Oven