Description
A classic sweet potato casserole topped with a crunchy pecan streusel, perfect as a comforting side dish for any meal.
Ingredients
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
¼ cup unsalted butter, melted
¾ teaspoon salt
½ cup packed light brown sugar
⅛ teaspoon ground nutmeg
2 large eggs, lightly beaten
¼ cup unsalted butter
1 cup packed light brown sugar
⅓ cup flour
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped
Instructions
Preheat the oven to 350°F and position a rack in the middle of the oven.
Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and very tender, about 20 to 25 minutes. Drain and cool.
Melt butter for topping in a bowl using microwave or stovetop. Add brown sugar, flour, and cinnamon, stirring until well combined and clumpy. Mix in pecans and set aside.
Mash sweet potatoes until mostly smooth. Stir in melted butter, salt, brown sugar, and nutmeg. Add eggs and combine, some lumps are fine. Set aside.
Spread the sweet potato mixture evenly in a 2-quart baking dish. Sprinkle the streusel topping evenly over the potatoes.
Bake uncovered for about 40 minutes until topping is golden brown. Cool slightly before serving.
Notes
This casserole can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 230
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 44
- Fiber: 4
- Protein: 4
- Cholesterol: 55