This Sweet Potato Casserole is a warm and comforting dish that features creamy, mashed sweet potatoes topped with a crunchy pecan streusel. It’s the perfect mix of sweet and nutty!
You know it’s a hit when everyone asks for seconds—even Grandma! I love serving it during holidays; it brings smiles to the table. Plus, it’s so easy to make that I can whip it up without stress!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! I recommend using orange-fleshed sweet potatoes for their natural sweetness. If you’re in a pinch, canned sweet potatoes can work, but get the unsweetened variety for better control of flavors.
Sugars: I use both granulated and brown sugar to balance the sweetness. If you prefer not to use white sugar, try substituting with coconut sugar or a sugar alternative like maple syrup. Just keep in mind that it might change the liquid content a bit.
Butter: Unsalted butter provides the best flavor. For a dairy-free option, you can substitute with coconut oil or a plant-based butter. It won’t change the texture much, and you’ll still get that rich taste!
Eggs: They help bind everything together, giving the casserole a nice texture. If you need an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Pecans: These add a delightful crunch! If someone has nut allergies, sunflower seeds or pumpkin seeds can work well in the streusel topping for a similar texture.
How Do I Get the Perfect Creamy Texture for My Sweet Potatoes?
Making your sweet potatoes creamy is key to a great casserole. Here’s how to get it just right:
- Start by boiling or baking the sweet potatoes until they are soft. You want them to be easily mashed!
- Once cooked, peel the skin (if you baked them) and mash them while they’re still warm. This helps break them down better.
- Add your ingredients (butter, eggs, milk) gradually. Mixing everything while it’s warm makes it smoother and creamier.
- Use an electric mixer for fluffier sweet potatoes, but if you like a bit of texture, a potato masher or fork will do great!
These tips will help you achieve a wonderfully creamy and delicious sweet potato base for your casserole!
Sweet Potato Casserole With Pecan Streusel
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Pecan Streusel Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time and 30-35 minutes to bake. So, in total, you’re looking at about 50 minutes until you can enjoy this yummy dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×13-inch baking dish or another similar casserole dish with a little butter or cooking spray to prevent sticking.
2. Mix the Sweet Potato Base:
In a large mixing bowl, combine your cooked and mashed sweet potatoes with granulated sugar, brown sugar, eggs, melted butter, whole milk, vanilla extract, cinnamon, and salt. Use a mixer for smoothness or a fork for a bit of texture. Ensure everything is mixed well until it’s nice and creamy.
3. Pour Into the Baking Dish:
Once your sweet potato mixture is ready, pour it into the greased baking dish. Spread it out evenly so it bakes evenly.
4. Make the Pecan Streusel Topping:
In a medium bowl, mix together chopped pecans, flour, brown sugar, melted butter, cinnamon, and a pinch of salt. You want the mixture to resemble coarse crumbs—this gives it that delightful crunch!
5. Add the Topping:
Evenly sprinkle the pecan streusel topping over your sweet potato mixture, making sure to cover it all up nicely.
6. Bake:
Now, pop the casserole into the preheated oven and let it bake for about 30-35 minutes. You want the topping to turn a lovely golden brown and the casserole to be heated through. It’s such a comforting smell!
7. Cool and Serve:
Once baked, take it out of the oven and let it cool for a few minutes. This will help everything set a bit. Then, it’s ready to serve! Enjoy it as a sweet side dish that everyone will rave about at your next family gathering or holiday feast!
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Absolutely! If you’re short on time, canned sweet potatoes can work. Just be sure to drain them well and mash them before mixing with the other ingredients to ensure the right texture!
How Can I Make This Recipe Dairy-Free?
You can easily make this casserole dairy-free by substituting the butter with coconut oil or a vegan butter alternative, and using almond milk or oat milk instead of whole milk. It will still taste delicious!
Can I Prepare This Dish in Advance?
Yes, you can prepare the sweet potato base a day ahead and store it in the fridge before adding the streusel topping. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole back in the oven at 350°F (175°C) until warmed through, or you can heat individual portions in the microwave.
