Homestyle Sweet Potato Casserole with Pecan Crunch (Print Version)

Rich, creamy Sweet Potato Casserole with a delightful pecan streusel top. A comforting side dish for any gathering, simple to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Southern
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base for Casserole

01 - 3 pounds sweet potatoes, peeled and chopped
02 - 1/2 cup (1 stick) unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 2 large eggs, lightly beaten
05 - 1/2 cup whole milk
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon

→ Pecan Streusel Topping

08 - 1/2 cup light brown sugar, packed
09 - 1/2 cup all-purpose flour
10 - 1/2 cup (1 stick) unsalted butter, cold and diced
11 - 1 cup chopped pecans

→ Flavor Boosters

12 - Pinch of salt (for boiling potatoes)
13 - Optional: Pinch of ground nutmeg (with cinnamon)

# Instructions:

01 - First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. I always try to make them fairly even so they cook at the same rate. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. Bring it to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, you know? This is where I sometimes forget to salt the water, and it makes a difference in the final flavor of the Sweet Potato Casserole.
02 - Once those sweet potatoes are tender, drain them really well. Like, *really* well. Excess water makes for a watery casserole, and nobody wants that! Transfer them to a large mixing bowl. Add the melted butter, granulated sugar, beaten eggs, milk, vanilla extract, and cinnamon. Now, get mashing! I prefer a potato masher for a slightly rustic texture, but you can use an electric mixer for super smooth. Taste it here, and adjust the sweetness if you want. This is your Sweet Potato Casserole, after all!
03 - In a separate medium bowl, whisk together the all-purpose flour and light brown sugar. Add the cold, diced butter. Now, using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. This is the fun part, getting your hands in there! Finally, stir in the chopped pecans. This streusel topping is what makes this Sweet Potato Casserole truly special, giving it that delightful crunch against the creamy base.
04 - Grab a 9x13 inch baking dish and lightly grease it. Pour the mashed sweet potato mixture evenly into the prepared dish. Make sure it's spread out nicely, edge to edge. Then, sprinkle that glorious pecan streusel topping all over the sweet potato base. Don't be shy! I usually try to get an even layer, but sometimes a few extra clumps here and there happen, and honestly, they're the best bits after baking. This is where the magic starts to happen for our Sweet Potato Casserole.
05 - Preheat your oven to 375°F (190°C). Pop the casserole dish into the hot oven and bake for 30-35 minutes, or until the topping is golden brown and bubbly. You'll know it's ready when your kitchen starts smelling absolutely heavenly, a mix of sweet potatoes, cinnamon, and toasted pecans. Keep an eye on the streusel; sometimes it browns faster than you think. If it starts getting too dark, you can loosely tent it with foil.
06 - Once baked, pull that beautiful Sweet Potato Casserole out of the oven. Let it rest for about 10-15 minutes before serving. This allows it to set up a bit, making it easier to scoop and ensuring all those delicious flavors meld together perfectly. It's best served warm, straight from the oven, alongside your favorite holiday roast or even just as a comforting side on a weeknight. The aroma alone will make everyone eager for a taste!

# Notes:

01 - Always drain your sweet potatoes really, really well after boiling. Soggy casserole is no fun.
02 - Don't overmix the streusel; you want those distinct crumbles, not a paste.
03 - For extra flavor, toast your pecans lightly before adding them to the streusel.
04 - This casserole tastes even better the next day, honestly, the flavors deepen.

# Equipment Needed:

01 - Large pot
02 - potato masher (or electric mixer)
03 - large mixing bowls
04 - 9x13 inch baking dish
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 4g

Back