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Easy Brown Sugar Sweet Potato Casserole with Perfect Pecan Streusel

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This creamy sweet potato casserole topped with a buttery brown sugar pecan streusel is the perfect balance of ease and flavor. It’s simple enough for a weeknight dinner but special enough for Thanksgiving, and it’s made with simple, wholesome ingredients.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium sweet potatoes, peeled and cubed into 1-inch pieces)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs, 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 ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover 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 about 15-20 minutes, until fork-tender. Drain well and let steam dry for a minute.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, vanilla extract, salt, and cinnamon. Mash with a potato masher until mostly smooth, then use a hand mixer for a silky texture. Add the beaten eggs and mix until just combined.
  4. Pour the sweet potato mixture into the prepared baking dish and spread into an even layer.
  5. In a medium bowl, combine flour, brown sugar, chopped pecans, cinnamon, and salt. Add cold cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  6. Sprinkle the streusel evenly over the sweet potato base. Do not press it down.
  7. Bake for 25-30 minutes, until the streusel is golden brown and the sweet potato base is bubbling around the edges. If the streusel is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

Do not overcook the sweet potatoes to avoid a watery casserole. Use cold butter for the streusel to ensure a crumbly texture. Toast pecans lightly for extra flavor. The casserole can be assembled up to 24 hours in advance and refrigerated before baking. For dairy-free, use vegan butter. For gluten-free, use a 1:1 gluten-free baking flour.

Nutrition

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

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