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Sweet Potato Casserole with Pecan Topping Recipe

American · Side dish · 50 min total

A classic Southern side dish featuring creamy mashed sweet potatoes topped with a crunchy, buttery pecan streusel, perfect for holiday gatherings or a comforting weeknight meal.

Ingredients

• 4 large sweet potatoes (about 3 lbs), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and mash until smooth.
3. In a large bowl, combine mashed sweet potatoes, melted butter, 1/2 cup brown sugar, eggs, vanilla, and salt. Mix well and spread evenly in the prepared dish.
4. In a small bowl, combine flour, 1/2 cup brown sugar, pecans, and softened butter. Mix with a fork until crumbly. Sprinkle over sweet potato mixture.
5. Bake for 25-30 minutes, until topping is golden and filling is set. Let cool for 5 minutes before serving.

Tips

• Can be made a day ahead; refrigerate unbaked, then add 10 minutes to baking time.
• Toast pecans before chopping for extra flavor.
• Leftovers keep refrigerated for up to 4 days; reheat in oven or microwave.

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