Sweet Potato Casserole with Pecan Streusel
Nutritional Information
Silky mashed sweet potatoes under a crunchy pecan-brown sugar streusel. Assemble it the day before and bake while the turkey rests.
This recipe is originally for 8 servings. How many are you cooking for today?
- 3 lbs sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, melted, plus more for topping
- 1/3 cup brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 3/4 cup chopped pecans
- 1/3 cup all-purpose flour
Boil sweet potatoes until tender, about 15 minutes; drain and mash until smooth.
Stir in butter, brown sugar, milk, vanilla, eggs, cinnamon, and salt until combined.
Spread in a baking dish. Rub pecans, flour, brown sugar, and cold butter together into a crumble and sprinkle over the top.
Bake at 350°F for 30-35 minutes until set and golden. Can be assembled a day ahead and baked before serving.
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