This Sweet Potato Casserole is a warm and cozy dish that’s perfect for gatherings. With creamy sweet potatoes topped with a crunchy pecan streusel, it’s like a hug on a plate!
I love making this dish for holidays—everyone’s faces light up when they see it. Plus, who can resist that sweet, nutty topping? It’s a crowd-pleaser, that’s for sure! 😊
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish is, of course, the sweet potatoes. Look for large, firm ones. If you can’t find sweet potatoes, you can use butternut squash for a similar flavor and texture.
Butter: Unsalted butter is the best for controlling the saltiness in the dish. If you want to make it dairy-free, you can substitute with coconut oil or a dairy-free butter spread.
Sugars: Both granulated and brown sugar are used to create that sweet balance. For lower-sugar options, try using honey or maple syrup, adjusting for sweetness to taste.
Pecans: Chopped pecans add a delightful crunch. If you have a nut allergy, you can swap with rolled oats for a similar texture or omit them altogether and use a simple crumble topping.
How Do I Get My Sweet Potatoes Perfectly Mashed?
Mashing sweet potatoes to a creamy consistency can be tricky. Here’s how to achieve the best results:
- After baking or boiling, let the sweet potatoes cool a bit to make them easier to handle.
- Peel while still warm; the skin comes off easily.
- Use a potato masher or ricer for smoothness; avoid over-mixing, which can make them gummy.
- Adding milk and butter while mashing helps make them creamy, so do this gradually until you reach the desired texture.
How Can I Ensure My Pecan Streusel Topping is Crunchy and Delicious?
The pecan streusel topping is a highlight, and getting it just right requires some attention:
- Keep the butter cold when mixing with dry ingredients; this helps create a crumbly texture.
- Don’t overwork the streusel; just mix until combined, so you still have some lumps.
- Spread it generously over the sweet potatoes, ensuring a few larger bits are included for crunch.
- Be mindful of the baking time; if the topping gets too dark too fast, cover it with foil to prevent burning.
By following these tips and insights, your Sweet Potato Casserole with Pecan Streusel will surely be a hit! Enjoy the warmth and comfort it brings.
Sweet Potato Casserole With Pecan Streusel
Ingredients:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 to 4 pounds)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
For the Pecan Streusel Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Time Needed:
This delightful Sweet Potato Casserole takes about 15-20 minutes to prepare and around 30 minutes to bake. Including prep and baking time, set aside about 1 hour, plus cooling time if desired. It’s an easy and satisfying dish to whip up!
Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-60 minutes until they are tender and easily pierced with a fork. If you’d prefer, you can also boil peeled and chopped sweet potatoes until soft, which takes about 20 minutes. Once cooked, let them cool slightly, peel off the skins, and transfer them to a large mixing bowl.
2. Make the Sweet Potato Mixture:
Using a potato masher or a fork, mash the sweet potatoes until they’re smooth. Then add in the granulated sugar, brown sugar, softened butter, milk, eggs, vanilla extract, salt, and if you like, the cinnamon and nutmeg. Mix everything together thoroughly with a hand mixer or a strong spoon until the mixture is well combined and creamy.
3. Prepare the Pecan Streusel Topping:
In a medium bowl, toss together the chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt. Then, add the cold butter pieces. Use a pastry cutter, fork, or your fingers to mix the cold butter into the pecan mixture until everything forms coarse crumbs. This step creates that delicious crunchy topping!
4. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the bottom of the dish, smoothing it out with a spatula. Finally, sprinkle the prepared pecan streusel topping evenly over the sweet potato layer.
5. Bake:
Pop the casserole into the preheated oven and bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through. Keep an eye on it—and if the topping seems to brown too quickly, loosely cover it with foil to prevent burning.
6. Serve:
Let the casserole cool for a few minutes before serving. This dish is best enjoyed warm, making it the perfect side for holiday gatherings or family dinners! Enjoy the creamy sweetness of the sweet potatoes paired with that crisp, buttery pecan topping—it’s sure to delight!
This recipe gives you a delicious, comforting dish that is perfect for any occasion. Every bite is a delightful mix of flavors and textures that everyone will love!
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Yes, you can use canned sweet potatoes! Just drain them well and mash before mixing with the other ingredients. You’ll need about 3-4 cups of canned sweet potatoes to match the fresh ones.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sweet potato mixture and the streusel topping a day in advance. Store them separately in the refrigerator. Just assemble and bake when you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals, stirring in between.
What Can I Substitute for Pecans?
If you prefer to avoid nuts, you can substitute pecans with rolled oats for a similar crunchy texture. Alternatively, sunflower seeds or pumpkin seeds can also make a great topping!
