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–+ servings
hannie mayzel

Best Sweet Potato Casserole with Pecan Streusel

Indulge in the perfect fall comfort food with this Best Sweet Potato Casserole topped with a crunchy, buttery pecan streusel. A harmonious blend of sweet, savory, and crunchy textures that will become your go-to holiday dish!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Sweet Potato Filling:
  • 3 lbs. sweet potatoes about 5-6 medium
  • 6 tablespoons butter melted
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt or ½ teaspoon if using salted butter
  • ¼ cup half-n-half
Brown Sugar Streusel Topping:
  • 3 tablespoons salted butter softened
  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans

Method
 

Instructions
  1. Boil the Sweet Potatoes: Peel and cut sweet potatoes into large chunks. Place in a pot of water, bring to a boil, and cook for 15-20 minutes until tender.
  2. Mash the Sweet Potatoes: Drain and transfer sweet potatoes to a bowl. Mash with a potato masher or electric mixer until smooth.
  3. Mix the Filling: Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-n-half to mashed sweet potatoes. Mix until fully combined.
  4. Prepare the Streusel: In a separate bowl, mix softened butter, brown sugar, flour, and chopped pecans until crumbly.
  5. Preheat the Oven: Set oven to 350°F (175°C).
  6. Assemble the Casserole: Spread sweet potato mixture evenly in a greased baking dish. Top with streusel mixture.
  7. Bake: Bake for 30-35 minutes, or until the topping is golden and casserole is heated through.

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