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Kid-Approved Brown Sugar Sweet Potato Casserole

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This Kid-Approved Brown Sugar Sweet Potato Casserole with Pecan Streusel is the exact recreation of diner magic. It’s comfort food that feels special without the stress, and it’s the kind of recipe that becomes a family tradition.

Ingredients

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

Instructions

  1. Peel sweet potatoes and cut into roughly 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain in a colander and let sit for a minute to steam dry.
  2. Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt. Using a hand mixer on low speed or a potato masher, blend until smooth. Taste and adjust sweetness or spices as desired.
  3. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture looks like coarse meal with pea-sized butter pieces. Stir in chopped pecans. Refrigerate while preparing the baking dish.
  4. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel evenly over the top without pressing it down.
  5. Bake on the middle rack for 30-35 minutes, until the filling is set and slightly puffed around the edges, and the streusel is golden brown and fragrant. If the top is browning too quickly, tent loosely with foil. Let rest for 10 minutes before serving.

Notes

Don’t overmix the filling to avoid gumminess. Toast pecans first for more flavor. Use cold butter for the streusel. Let the casserole rest for 10 minutes after baking. Double the streusel if desired. For make-ahead: assemble completely and refrigerate up to 24 hours before baking, adding 10-15 minutes to baking time. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, brown sugar, pecan streusel, kid-approved, Thanksgiving, holiday side dish, comfort food

Find it online: https://ovenmila.com/kid-approved-brown-sugar-sweet-potato-casserole-best-easy-recipe/