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Cozy Sweet Potato Casserole with Crunchy Pecan Streusel

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This cozy sweet potato casserole features a silky, roasted sweet potato base topped with a crunchy, caramelized pecan streusel. It’s the perfect comfort food for holidays or any night you need a warm, buttery hug in casserole form.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), roasted
  • 1/4 cup unsalted butter, melted
  • 1/3 cup milk (whole milk preferred)
  • 2 large eggs, lightly beaten
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Wash sweet potatoes and prick them a few times with a fork.
  2. Roast the sweet potatoes for 45-60 minutes until completely tender when pierced with a knife. Let cool for about 10 minutes.
  3. While the potatoes roast, make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fingers to work the butter into the dry ingredients until it looks like coarse meal with some pea-sized butter pieces. Stir in chopped pecans and maple syrup. Refrigerate until needed.
  4. Once potatoes are cool enough to handle, peel off the skins. Place flesh in a large bowl and mash until mostly smooth. Add melted butter, milk, beaten eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir until well combined and smooth.
  5. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle pecan streusel evenly over the top.
  6. Bake for 30-35 minutes until edges are bubbly and streusel is golden brown. If streusel browns too quickly, tent loosely with foil for the last 10 minutes. Let rest for 5-10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to avoid waterlogged texture. Use cold butter for streusel to ensure crunchiness. Let casserole rest before serving for cleaner slices. Can be made ahead: prepare sweet potato base up to 2 days in advance, add streusel just before baking.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side dish, holiday recipe, comfort food, vegetarian

Find it online: https://ovenmila.com/cozy-sweet-potato-casserole-with-crunchy-pecan-streusel/