Sweet Potato Casserole with Pecan Streusel
Silky, lightly spiced mashed sweet potatoes baked under a crunchy brown sugar and pecan streusel. A make-ahead holiday side that doubles as dessert.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10
- Serves
- 8
Drain the potatoes well so the casserole isn’t watery. You can assemble it, without the streusel, up to 2 days ahead and add the topping just before baking.
Method
-
Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
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Boil the sweet potatoes in salted water for , until very tender. Drain well and let steam dry for .
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Mash the potatoes with the melted butter until smooth. Beat in the milk, eggs, 1/4 cup brown sugar, vanilla, cinnamon, salt and nutmeg.
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Spread the mixture evenly in the baking dish.
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Stir the pecans, 1/2 cup brown sugar, flour and pinch of salt together, then rub in the cold butter until crumbly.
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Scatter the streusel over the sweet potatoes and bake for , until the topping is golden and the center is set.
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Rest for before serving.
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