Easy Sweet Potato Casserole with Pecan Streusel
This easy sweet potato casserole features a creamy, spiced sweet potato base crowned with a delightful pecan streusel topping, perfect for any gathering.
Equipment
- large pot
- potato masher (or electric mixer)
- medium bowl
- 8x8 or 9x9 inch baking dish
Ingredients
Sweet Potato Base
- 3-4 large sweet potatoes
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter melted
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
Pecan Streusel Topping
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 cup unsalted butter melted
Instructions
Sweet Potato Preparation
- Place peeled and cubed sweet potatoes in a large pot, cover with water, bring to a boil, then simmer for 15-20 minutes until tender.
Mash the Base
- Drain the cooked sweet potatoes then mash them with sweetened condensed milk, 1/4 cup melted butter, 1/2 teaspoon cinnamon, vanilla extract, and a pinch of salt until smooth and creamy.
Prepare the Topping
- In a separate bowl, combine brown sugar, flour, chopped pecans, and the remaining 1/4 cup melted butter, stirring until crumbly.
Assemble and Bake
- Preheat oven to 375°F (190°C), grease an 8x8 or 9x9 inch baking dish, and spread the mashed sweet potato mixture evenly into it.
- Evenly sprinkle the pecan streusel topping over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
Serve
- Allow the casserole to rest for 5-10 minutes before serving to let it set slightly.
Notes
For an extra touch, you can add a pinch of nutmeg or allspice to the sweet potato mixture along with the cinnamon. Ensure sweet potatoes are well-drained to avoid a watery casserole. If you prefer a less sweet casserole, you can slightly reduce the amount of brown sugar in the streusel topping.