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Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping
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This sweet potato casserole features a creamy, spiced sweet potato base topped with a crunchy pecan streusel. It’s a perfect side dish for any holiday meal or special occasion.

Ingredients

Scale
  • 4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the pecan topping:
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup light brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
  3. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  4. In a separate medium bowl, prepare the pecan topping. Combine the remaining 1/2 cup light brown sugar, flour, and softened butter. Use your fingers or a pastry blender to mix until crumbly. Stir in the chopped pecans.
  5. Sprinkle the pecan topping evenly over the sweet potato mixture.
  6. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  7. Let the casserole rest for a few minutes before serving.

Notes

  • For extra flavor, roast the sweet potatoes instead of boiling them.
  • You can prepare the sweet potato base ahead of time and store it in the refrigerator for up to 2 days. Add the topping just before baking.
  • If you prefer a less sweet casserole, reduce the amount of sugar in the sweet potato mixture.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-casserole-with-pecan-topping/