Description
A stress-free Sweet Potato Casserole with Brown Sugar Pecan Streusel, perfect as an easy Thanksgiving side dish. This recipe features creamy mashed sweet potatoes infused with warm spices and vanilla, topped with a crunchy streusel.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup heavy cream
- 1/4 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pinch of ground cloves (optional)
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Roast peeled, 1-inch sweet potato chunks on a baking sheet for 25-35 minutes until fork-tender and slightly caramelized. Alternatively, boil chopped sweet potatoes in salted water for 15-20 minutes until tender; drain well.
- Transfer cooked sweet potatoes to a large bowl and mash until smooth. Add softened butter, heavy cream, and 1/4 cup light brown sugar; stir until integrated. Incorporate beaten eggs, vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and optional cloves. Mix thoroughly and taste, adjusting spices or sweetness as desired.
- In a medium bowl, combine flour, 1/2 cup light brown sugar, granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Whisk dry ingredients. Pour in melted butter and stir with a fork until coarse, moist crumbs form. Gently fold in chopped pecans until fully coated.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Generously sprinkle the pecan streusel topping over the sweet potatoes. Bake for 30-40 minutes, or until bubbling around the edges and the streusel is golden brown and crisp. If topping browns too quickly, loosely tent with foil.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the casserole to set for easier scooping. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- If you prefer a smoother texture, use a food mill, electric mixer, or food processor for mashing sweet potatoes.
- Make-ahead: Prepare the sweet potato base and streusel topping up to two days in advance and store separately in the refrigerator. Assemble and bake on the day of serving, adding 5-10 minutes to the baking time.
- For longer storage, assemble the unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Variations: Add ground ginger, cayenne pepper, orange zest, or use walnuts or almonds in the streusel. For a marshmallow topping, omit the streusel and add marshmallows during the last 10-15 minutes of baking.
- Prep Time: 45 Minutes
- Cook Time: 30-40 Minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/10th of casserole)
- Calories: Approximately 450-550
- Sugar: Approximately 30-40g
- Sodium: Approximately 200-300mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 4-6g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 70-90mg