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Creamy Sweet Potato Casserole with Easy Pecan Streusel

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This creamy sweet potato casserole features roasted sweet potatoes mashed with cream and warm spices, topped with a buttery pecan streusel. It’s a crowd-pleasing side dish that converts sweet potato skeptics and is perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup pecan halves or pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Roast the sweet potatoes: Place the whole, unpeeled sweet potatoes on a baking sheet. Poke each one a few times with a fork to let steam escape. Roast for 45-60 minutes, until they’re very soft when squeezed and the skins are starting to wrinkle. A knife should slide through with zero resistance.
  3. Let them cool slightly: When they’re done, take them out of the oven and let them sit until they’re cool enough to handle, about 10-15 minutes.
  4. Scoop out the flesh: Cut each sweet potato in half lengthwise and scoop the flesh into a large mixing bowl. Discard the skins. You should have about 4 cups of mashed sweet potato.
  5. Mash the sweet potatoes: Use your potato masher or fork to mash them until mostly smooth. A few small lumps are fine.
  6. Mix in the filling ingredients: Add the melted butter, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir until everything is well combined. Then fold in the beaten eggs gently until the mixture is uniform.
  7. Reduce oven temperature to 350°F (175°C).
  8. Make the pecan streusel: In a medium bowl, combine the pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  9. Assemble the casserole: Pour the sweet potato mixture into your greased 9×13 baking dish and spread it evenly. Sprinkle the pecan streusel over the top, covering it completely. Don’t press it down.
  10. Bake the casserole: Place the dish in the oven and bake for 25-30 minutes, until the filling is set around the edges and slightly jiggly in the center. The streusel should be golden brown and fragrant. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  11. Let it rest: Remove from the oven and let it sit for at least 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling for deeper flavor. Don’t overmix the filling once eggs are added. Keep streusel cold until baking. The casserole can be assembled up to 24 hours in advance and refrigerated. For a dairy-free version, use vegan butter and coconut cream. For gluten-free, use almond flour or gluten-free all-purpose flour in the streusel.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side, holiday side dish, creamy sweet potato, roasted sweet potatoes

Find it online: https://tablemira.com/creamy-sweet-potato-casserole-with-easy-pecan-streusel/