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Easy Kid-Approved Sweet Potato Casserole with Pecan Streusel

sweet potato casserole with pecan streusel - featured image
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This sweet potato casserole features a creamy, sweet potato filling topped with a crunchy, buttery pecan streusel. It’s a family-approved, budget-friendly dish perfect for weeknights or holidays, and even picky eaters love it.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 6 tablespoons unsalted butter, divided
  • 2 large eggs, lightly beaten
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ⅔ cup packed light brown sugar
  • ⅓ cup all-purpose flour
  • ½ cup chopped pecans
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well.
  3. Return drained sweet potatoes to the pot or a large mixing bowl. Mash until mostly smooth, leaving a few lumps for texture if desired.
  4. Add 3 tablespoons melted butter, beaten eggs, milk, granulated sugar, vanilla extract, and salt to the mashed potatoes. Stir until well combined and creamy.
  5. Pour the sweet potato mixture into the prepared baking dish and spread into an even layer.
  6. In a medium bowl, combine brown sugar, flour, chopped pecans, and cinnamon. Pour the remaining 3 tablespoons melted butter over the top and stir with a fork until the mixture resembles wet sand and clumps together.
  7. Sprinkle the pecan streusel evenly over the sweet potato filling. Do not press down.
  8. Bake for 25-30 minutes, until the filling is set and slightly puffed around the edges and the topping is golden brown and bubbly. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Let the casserole rest on a wire rack for about 10 minutes before serving.

Notes

For a make-ahead option, assemble the casserole without baking, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10-15 minutes to the baking time. To keep the streusel crunchy, let the casserole cool uncovered after baking. For gluten-free, use a 1:1 gluten-free flour blend in the streusel. For dairy-free, use plant-based butter.

Nutrition

Keywords: sweet potato casserole, pecan streusel, kid-friendly, easy, Thanksgiving, holiday side dish, comfort food

Find it online: https://blingbite.com/easy-kid-approved-sweet-potato-casserole-with-pecan-streusel/