Sweet Potato Casserole with Pecan Streusel Topping

Introduction

Every Thanksgiving, my family looks forward to the delicious array of dishes, but there’s one that always steals the show: Sweet Potato Casserole with Pecan Streusel Topping. This dish, created by Jamielyn Nye, has become a staple in our holiday meal because it perfectly blends the creamy, earthy sweetness of the potatoes with the crunch of a sugary, nutty topping. It’s comforting, festive, and adds a wonderful touch of sweetness to the spread. The best part is the crunchy pecan streusel topping that contrasts so beautifully with the smooth and velvety sweet potato filling. If you’re looking to make your Thanksgiving dinner extra special, this sweet potato casserole is a must-try!

Why You’ll Love This Sweet Potato Casserole with Pecan Streusel Topping

This Sweet Potato Casserole with Pecan Streusel Topping is a wonderful balance of textures and flavors. The smooth, creamy sweet potato filling is rich and comforting, while the crunchy brown sugar pecan topping adds a perfect bite. You can even go the extra mile by adding marshmallows on top for a gooey, sweet finish that will leave your guests raving. Whether you’re making it for Thanksgiving or any fall gathering, this dish is always a hit. Plus, it’s quick and easy to make, taking just 40 minutes from start to finish, making it a fantastic option for busy holiday cooks.

The casserole can be made ahead of time, saving you valuable kitchen space and time on the big day. You can also customize the topping to suit your preferences. The combination of brown sugar, cinnamon, and pecans creates a deliciously sweet contrast to the savory base, making this casserole the perfect side dish to pair with your holiday meal.

Ingredients

For the Brown Sugar Topping:

• ½ cup light brown sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup salted butter, softened
• ½ cup chopped pecans

For the Casserole:

• 5 prebaked sweet potatoes (about 3 cups mashed)
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, slightly melted
• ⅓ cup evaporated milk (or milk/cream)
• 1 teaspoon vanilla extract
• ½ teaspoon Kosher salt

Optional Topping:

• 1½ cups mini marshmallows

Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F. This ensures that your casserole will cook evenly and reach the perfect temperature for the final bake.
2. Make the Brown Sugar Topping:
   • In a medium bowl, combine the brown sugar, flour, and cinnamon.
   • Add the softened butter and use a fork or pastry cutter to mix until the mixture becomes crumbly.
   • Stir in the chopped pecans and set the topping aside. This will give your casserole a nice, crunchy finish.
3. Prepare the Sweet Potato Filling:
   • Scoop the flesh from the prebaked sweet potatoes into a large mixing bowl. Mash the potatoes until smooth and creamy.
   • Stir in the granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt. Mix until everything is smooth and fully combined. This filling is the creamy base of your casserole and sets the foundation for the delicious topping.
4. Assemble the Casserole:
   • Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. If you prefer a thicker casserole, you can use an 11×8-inch dish.
   • Sprinkle the prepared pecan topping evenly over the sweet potato filling. This creates the signature crunch that everyone loves.
5. Bake the Casserole:
   • Place the casserole in the preheated oven and bake for 25–30 minutes, or until the topping is lightly browned and caramelized. The sweet potatoes should be heated through, and the topping should have a beautiful golden color.
6. Add Marshmallows (Optional):
   • If you want to add an extra festive touch, sprinkle 1½ cups of mini marshmallows over the casserole.
   • Broil for about 2 minutes, or until the marshmallows are golden brown and gooey. Keep a close eye on them to avoid burning. This step is optional but adds a wonderful, classic Thanksgiving touch.

Nutrition Facts (per serving)

• Servings: 12
• Calories: 280 kcal
• Sugar: 25g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 50mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Serve warm: Serve the casserole fresh out of the oven to enjoy the creamy sweet potatoes and crunchy topping at their best.
• Perfect side dish: This casserole is perfect as a side dish to roasted meats, such as turkey or ham, making it a great addition to your Thanksgiving or holiday spread.
• Garnish: Top with additional pecans or even a little whipped cream if desired. You can also serve it with a scoop of vanilla ice cream for an extra indulgent treat.
• Make ahead: Prepare this casserole a day ahead and store it in the refrigerator. On the day you serve it, bake it as directed, and it will taste just as delicious.

Additional Tips

1. Use baked sweet potatoes: Make sure your sweet potatoes are properly baked before using them in the casserole. This ensures they’re soft enough to mash smoothly and fully cooked for the best flavor.
2. Customize the topping: While pecans are traditional, you can also experiment with walnuts or almonds for a slightly different flavor.
3. Add a little spice: For extra warmth, add a pinch of ground cloves or nutmeg to the sweet potato mixture for a more complex flavor.
4. Go easy on the marshmallows: If using marshmallows, don’t overdo it. A light layer will give you that sweet touch without overpowering the dish.
5. Try a dairy-free version: Use coconut milk or almond milk instead of evaporated milk, and replace butter with a dairy-free option if needed. This makes the dish suitable for those with dairy sensitivities.

FAQ Section

1. Can I use fresh sweet potatoes instead of prebaked?
   Yes, you can bake fresh sweet potatoes yourself or boil them, but prebaked sweet potatoes save time and ensure the correct texture for the casserole.
2. Can I make this casserole in advance?
   Yes, this casserole can be prepared a day in advance and refrigerated. Just bake it on the day you want to serve it.
3. Can I make this casserole without marshmallows?
   Absolutely! Marshmallows are optional. The casserole is just as delicious with the brown sugar pecan topping alone.
4. Can I use a different nut for the topping?
   Yes, walnuts or almonds would also work well in this casserole, though pecans are the traditional choice.
5. What can I use if I don’t have evaporated milk?
   You can substitute with regular milk or cream if you don’t have evaporated milk.
6. Can I freeze this casserole?
   Yes, this casserole freezes well. Prepare it and let it cool, then cover tightly and freeze for up to 3 months. Reheat in the oven before serving.
7. What can I serve this casserole with?
   It pairs perfectly with roasted meats like turkey, ham, or chicken, and also goes well with other classic sides like green beans or stuffing.
8. How do I make sure the topping is crispy?
   Make sure to bake the casserole until the topping is golden brown and caramelized. If needed, you can broil it for a few minutes to get a crispier texture.
9. Can I use canned sweet potatoes?
   While fresh or prebaked sweet potatoes are ideal, canned sweet potatoes can work in a pinch. Just make sure to drain them well.
10. Can I make this dish vegan?
    Yes, you can substitute the butter with vegan butter, use a plant-based milk, and replace the eggs with a flaxseed or chia egg for a vegan-friendly version.

Conclusion

This Sweet Potato Casserole with Pecan Streusel Topping is the ultimate fall side dish that will impress your family and friends. It combines the comforting sweetness of baked sweet potatoes with the rich, crunchy pecan topping, and the option to add marshmallows makes it extra festive. Whether for Thanksgiving, a fall gathering, or just as a cozy treat for a weeknight dinner, this casserole is guaranteed to be a hit. Easy to prepare, full of flavor, and perfect for any occasion, this sweet potato casserole is a must-have addition to your holiday recipe collection.

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