Sweet Potato Casserole with Pecan Streusel Topping
This Sweet Potato Casserole with Pecan Streusel Topping is creamy, crunchy, and perfectly sweet. A classic holiday side that pairs with any festive meal.
Servings: 8
Calories: 410kcal
Ingredients
For the filling:
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 stick unsalted butter melted, plus more for greasing the baking dish
- 1/2 cup milk
- 1/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 stick unsalted butter melted
- 1/4 teaspoon kosher salt
- 3/4 cup pecans chopped
Instructions
- Boil the cubed sweet potatoes in salted water until fork-tender, 10-15 minutes. Drain and mash until smooth.
- Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
- In a large bowl, whisk together the mashed sweet potatoes, melted butter, milk, brown sugar, vanilla, salt, and eggs until smooth. Spread evenly into the prepared dish.
- In a medium bowl, combine the flour, brown sugar, melted butter, and salt. Stir until crumbly, then fold in pecans.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake uncovered for 25–30 minutes, until the topping is golden brown and the center is mostly set.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Bake the sweet potatoes ahead of time instead of boiling if you want a stronger sweet potato flavor.
- Lightly toast the pecans before mixing them into the topping for more crunch and nuttiness.
- Double the topping if you like your casserole extra crunchy.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 319mg | Potassium: 548mg | Fiber: 5g | Sugar: 27g | Vitamin A: 18539IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg