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Sweet Potato Casserole · Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

Silky mashed sweet potatoes with butter, brown sugar, vanilla and warm spice, baked under a buttery brown-sugar pecan crumble. Marshmallow fans will find the swap in the tips.

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Prep
25 min
Cook
1 hr
Total
1 hr 45 min
Serves
10 · One 9x13-inch casserole
Level
Easy

Ingredients

Sweet potatoes

  • 4 lb sweet potatoes, about 5 medium, peeled and cut into 1-inch chunks
  • 1 tsp kosher salt, for the cooking water
  • ¼ cup unsalted butter, melted, plus more for the dish
  • ½ cup light brown sugar, packed
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ tsp kosher salt
  • 2 large eggs

Pecan streusel

  • ¾ cup light brown sugar, packed
  • ⅓ cup all-purpose flour
  • ¼ tsp kosher salt
  • ⅓ cup unsalted butter, melted
  • 1 cup pecans, chopped

Cook to 160°F inside (check with a thermometer).

Steps

  1. 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 over high heat.
  2. Lower the heat and simmer until a fork slides into the biggest chunk with no resistance.
  3. While they cook, heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  4. Drain the sweet potatoes well, return them to the hot pot off the heat and let the steam carry off extra water.
  5. Mash until smooth with a potato masher or a hand mixer.
  6. Beat in the melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg and salt.
  7. Let the mash cool a little so the eggs won't scramble.
  8. Beat in the eggs until fully blended, then spread the mixture evenly in the baking dish.
  9. 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.
  10. Scatter the streusel evenly over the sweet potatoes.
  11. Bake until the topping is deep golden and the center reaches 160°F (71°C) on an instant-read thermometer.
  12. Let it rest before serving so the topping crisps as it cools.

Tip: Prefer marshmallows? Skip the streusel, bake the filling for 25 minutes, then cover the top with 3 cups of mini marshmallows and bake 8 to 10 minutes more, until puffed and golden. Watch them; they brown fast.

Tip: For deeper flavor and less water, bake the sweet potatoes whole at 400°F for about an hour until very soft, then scoop out the flesh and mash.

Storage: Refrigerate leftovers within 2 hours, up to 4 days. Reheat covered in a 350°F oven for 20 to 25 minutes, until hot in the center.

Make ahead: Make the mashed filling and the streusel up to 2 days ahead and refrigerate them separately. Spread the cold filling in the dish, top it and bake about 15 minutes longer.

Estimated nutrition per serving: 470 calories · protein 6 g · carbohydrates 69 g · fiber 7 g · sugars 35 g · fat 20 g (saturated 8 g) · sodium 300 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.