Print

Easy Brown Sugar Sweet Potato Casserole with Perfect Pecan Streusel

brown sugar sweet potato casserole - featured image
Print Recipe

A quick and easy weeknight sweet potato casserole with a buttery, crunchy pecan streusel topping. This comforting dish lets the natural sweetness of sweet potatoes shine, with brown sugar and pecans playing a supporting role.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds total)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the chopped pecans on a baking sheet and toast them for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  2. Peel the sweet potatoes and cut them into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  3. While the sweet potatoes boil, make the streusel. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until it looks like coarse meal with some pea-sized butter pieces remaining. Stir in the toasted pecans. Refrigerate until needed.
  4. Drain the sweet potatoes well and let them sit in the colander for a minute or two to steam off excess moisture.
  5. Return the sweet potatoes to the pot or transfer to a large mixing bowl. Add the melted butter, brown sugar, vanilla, salt, cinnamon, and nutmeg. Mash until mostly smooth (or use a hand mixer for a silky texture). Taste and adjust seasoning.
  6. Stir in the beaten egg until just combined. The mixture should be thick but spoonable.
  7. Grease an 8×8 or 9×9 inch baking dish lightly with butter or cooking spray. Spread the sweet potato mixture evenly and smooth the top with a spatula.
  8. Sprinkle the streusel evenly over the top, breaking up any large clumps with your fingers. Do not press it down.
  9. Bake for 25-30 minutes until the streusel is deep golden brown and the filling is bubbling around the edges. Let rest for 5 minutes before serving.

Notes

Toast pecans first for maximum crunch. Use cold butter for the streusel to keep it crumbly. Let the casserole rest for 5 minutes after baking to set. For make-ahead: assemble without baking, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time. For freezing: assemble unbaked, wrap tightly, freeze up to 3 months; thaw overnight in fridge before baking.

Nutrition

Keywords: sweet potato casserole, pecan streusel, brown sugar, easy weeknight, comfort food, Thanksgiving side dish

Find it online: https://willarecipes.com/easy-brown-sugar-sweet-potato-casserole-with-perfect-pecan-streusel/