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Sweet Potato Casserole · Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

10

Hands-free cooking

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  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for pecans

    Instead of nuts

    • Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
    • Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
    • Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.

    More for nuts

    Cooking for an allergy? Check every label.

Step 1 of 12

Put the sweet potato chunks in a large pot, cover with cold water by an inch and add 1 teaspoon of salt. Bring to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
over high heat.

Step 2 of 12

Lower the heat and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until a fork slides into the biggest chunk with no resistance.

Step 3 of 12

While they cook, heat the oven to 350°F (175°C) and
butter (how to grease and flour a pan) Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid
a 9x13-inch baking dish.

350°F

Step 4 of 12

Drain the sweet potatoes well, return them to the hot pot off the heat and let the steam carry off extra water.

Step 5 of 12

Mash until smooth with a potato masher or a hand mixer.

Step 6 of 12

Beat (how to beat) Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid
in the melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg and salt.

Step 7 of 12

Let the mash cool a little so the eggs won't scramble.

Step 8 of 12

Beat (how to beat) Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid
in the eggs until fully blended, then spread the mixture evenly in the baking dish.

Step 9 of 12

For the streusel, stir the brown sugar, flour and salt together in a bowl, pour in the melted butter and stir until crumbly. Stir in the pecans.

Step 10 of 12

Scatter the streusel evenly over the sweet potatoes.

Step 11 of 12

Bake until the topping is deep golden and the center reaches 160°F (71°C) on an instant-read thermometer.

350°F

Step 12 of 12

Let it
rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
before serving so the topping crisps as it cools.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for pecans

    Instead of nuts

    • Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
    • Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
    • Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.

    More for nuts

    Cooking for an allergy? Check every label.