Sweet Potato Casserole with Pecan Streusel Topping
Ingredients
- 3 pounds sweet potatoes (about 3 large)
- 1/3 cup butter (softened)
- 1/3 cup milk
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 tsp salt
- 2 eggs
Topping:
- ½ cup all-purpose flour
- 2/3 cup brown sugar (packed)
- 1/3 cup unsalted butter (melted)
- ¼ teaspoon kosher salt
- 3/4 cup chopped pecans
- ½ teaspoon cinnamon
Instructions
- Peel sweet potatoes. Dice into 1-inch cubes. Add to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes.
- Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks.
- Add softened butter, milk, brown sugar, vanilla, and salt. Mix by hand or for a smoother texture, with a hand mixer or electric mixer. Stir until completely combined then mix in eggs until incorporated.
- Preheat the oven to 350 degrees. Butter or grease a 9x13 inch baking dish and transfer the sweet potato mixture to the dish.
- For the topping, in a medium bowl, combine all topping ingredients: flour, brown sugar, melted butter, salt, pecans, and cinnamon. Sprinkle evenly overthe sweet potato mixture.
- Bake for 25 minutes to 30 minutes at 350 degrees, until set in the middle and golden on top.
- Serve warm.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!