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Cozy Sweet Potato Casserole with Pecan Streusel

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This cozy sweet potato casserole with pecan streusel is the dish people actually fight over seconds for. It’s creamy, nutty, not too sweet—like a hug in casserole form.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 cup milk
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). While it’s heating, peel and cube your sweet potatoes into 1-inch chunks.
  2. Boil the sweet potatoes. Place the cubes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until a fork slides through easily. Drain well and let them steam in the colander for a minute or two.
  3. While the potatoes boil, toast the pecans. Toss the chopped pecans into a dry skillet over medium heat. Stir constantly for 3-4 minutes until fragrant and slightly darker. Pour onto a plate to cool.
  4. Mash the sweet potatoes. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Add the melted butter, brown sugar, eggs, vanilla, salt, smoked paprika, and milk. Mash until smooth, or use a hand mixer for ultra-creamy texture.
  5. Make the pecan streusel. In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Stir in the toasted pecans.
  6. Assemble the casserole. Spread the sweet potato mixture evenly into a greased 9×13 baking dish. Sprinkle the pecan streusel topping evenly over the top. Do not press it down.
  7. Bake. Place the dish in the preheated oven and bake for 30-35 minutes, until the topping is golden brown and the edges are bubbling.
  8. Let it rest. Remove from the oven and let it sit for 10 minutes before serving.

Notes

Don’t skip toasting the pecans. Cold butter is non-negotiable for the streusel. Let the casserole rest for 10 minutes before serving. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: sweet potato casserole, pecan streusel, fall recipe, Thanksgiving side dish, comfort food

Find it online: https://fizzlefork.com/cozy-sweet-potato-casserole-with-pecan-streusel/