Sweet Potato Casserole with Pecan Streusel
Equipment
- Large pot
- Baking dish
- Mixing bowl
- Potato masher
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter, divided
- 2 tablespoons brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons butter, softened
Instructions
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Return the potatoes to the pot. Add the milk, 2 tablespoons butter, 2 tablespoons brown sugar, egg, vanilla extract, and cinnamon. Mash until smooth.
- Transfer the mashed mixture to a greased baking dish and spread it evenly.
- In a small bowl, combine the pecans, flour, 3 tablespoons brown sugar, and 3 tablespoons softened butter. Mix with a fork until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake at 350°F for 25 minutes, or until the topping turns golden and the edges bubble slightly. Let it rest for 5 minutes before serving.
Notes
Assemble the casserole up to a day ahead and keep it covered in the refrigerator, then add the streusel right before baking. If the topping starts to brown too quickly, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat best in a 300°F oven to restore some crunch to the pecans rather than using a microwave.
Course: Side Dish
Cuisine: American
Equipment: Large pot, Baking dish, Mixing bowl, Potato masher
Cuisine: American
Equipment: Large pot, Baking dish, Mixing bowl, Potato masher