Sweet Potato Casserole with Pecan Streusel
Equipment
- 9x13-inch baking dish
- Hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fingers
- Spatula
Ingredients
Sweet Potato Filling
- 3 lbs sweet potatoes about 4 large, scrubbed
- 6 tablespoons unsalted butter softened
- 1/3 cup brown sugar packed, light or dark
- 1/3 cup heavy cream or whole milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
Pecan Streusel Topping
- 1 cup pecans roughly chopped
- 2/3 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter cold, cut into small cubes
Instructions
Bake the Sweet Potatoes
- Preheat oven to 400°F. Pierce each sweet potato a few times with a fork and place directly on the oven rack. Bake for 45–55 minutes, until completely tender and caramelized — a knife should slide in with zero resistance. Remove and let cool enough to handle.
- Once cool enough to handle, halve the sweet potatoes and scoop the flesh into a large mixing bowl. Discard the skins.
Make the Filling
- Reduce oven temperature to 350°F. Grease a 9x13-inch baking dish with butter.
- Add the softened butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato flesh. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until the filling is completely smooth, fluffy, and light. Taste and adjust sweetness or seasoning if needed.
- Spread the filling evenly into the prepared baking dish and smooth the top with a spatula.
Make the Pecan Streusel
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter throughout. Stir in the chopped pecans.
Assemble and Bake
- Scatter the pecan streusel evenly and generously over the sweet potato filling, covering it completely.
- Bake at 350°F for 28–35 minutes, until the streusel is deep golden brown and the filling is set and heated through. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the casserole rest for 5–10 minutes before serving. The filling will firm up slightly as it cools.
Notes
Make-ahead: Prepare and refrigerate the filling in the baking dish up to 2 days ahead. Store the streusel in a zip-lock bag in the fridge. Add streusel just before baking and add 10 extra minutes to bake time.
Bourbon variation: Stir 1–2 tablespoons of bourbon into the sweet potato filling before baking for a warm, complex depth of flavor.
Storage: Cover tightly and refrigerate for up to 4 days. Reheat covered at 325°F for 20–25 minutes, uncovering for the last 5 minutes to re-crisp the streusel.
For extra-deep streusel flavor, use dark brown sugar in the topping.
Nutrition
Calories: 415kcalCarbohydrates: 58gProtein: 5gFat: 19gSodium: 310mgFiber: 4gSugar: 32g