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Sweet Potato Casserole Recipe with Crunchy Pecan Streusel Easy and Perfect

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A cozy and comforting sweet potato casserole featuring a creamy sweet potato base topped with a buttery, crunchy pecan streusel. Perfect for holidays and family gatherings with simple ingredients and minimal fuss.

Ingredients

Scale
  • 3 pounds (1.4 kg) sweet potatoes, peeled and cubed
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) packed dark brown sugar
  • 1/3 cup (80 ml) whole milk or 2%, or almond/oat milk for dairy-free
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • Pecan Streusel Topping:
  • 1 cup (100 g) chopped pecans, toasted
  • 1/2 cup (60 g) all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup (67 g) packed brown sugar
  • 1/4 cup (57 g) unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Peel and cube about 3 pounds (1.4 kg) of sweet potatoes. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 15-20 minutes or until tender when pierced with a fork. Drain well and return to the pot.
  2. Using a hand mixer or stand mixer, mash the sweet potatoes until smooth. Add 1/2 cup (113 g) softened unsalted butter, 1/2 cup (100 g) packed brown sugar, 1/3 cup (80 ml) milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 2 large eggs. Mix just until combined—don’t overbeat or the texture can get dense. The mixture should be creamy but not runny. (If it feels thick, add a splash more milk.)
  3. Preheat the oven to 350°F (175°C).
  4. In a medium bowl, combine 1 cup (100 g) chopped toasted pecans, 1/2 cup (60 g) all-purpose flour, 1/3 cup (67 g) packed brown sugar, and 1/2 teaspoon cinnamon. Cut in 1/4 cup (57 g) cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized butter chunks.
  5. Transfer the sweet potato mixture to a greased 8×8-inch (20×20 cm) or 9×13-inch (23×33 cm) baking dish. Spread evenly with a spatula. Sprinkle the pecan streusel topping evenly over the surface.
  6. Bake in the preheated oven for 30-40 minutes until the topping is golden brown and crisp, and the casserole is bubbly around the edges. If the topping browns too fast, loosely cover with foil after 25 minutes.
  7. Let the casserole sit for about 10 minutes before serving to help it set and make it easier to scoop.

Notes

Toast pecans before mixing to enhance flavor. Keep butter cold when making streusel for a crumbly texture. Avoid overmixing after adding eggs to prevent dense casserole. If topping browns too quickly, cover loosely with foil. For vegan version, substitute dairy butter and milk with plant-based alternatives and eggs with flax eggs. Gluten-free option available by swapping flour in streusel with almond or gluten-free flour. Leftovers keep well refrigerated for 4 days and can be frozen up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan streusel, holiday side dish, Thanksgiving recipe, comfort food, easy casserole, gluten-free option, vegan option

Find it online: https://magnetmeal.com/sweet-potato-casserole-recipe-with-crunchy-pecan-streusel-easy-and-perfect/