Sweet Potato Casserole With Pecan Streusel
Sweet potato casserole is a classic side dish that adds a comforting, sweet touch to any holiday meal. And would it be a classic holiday meal without this dish? I don’t think so!
Endless variations!
Whether you like yours topped with crunchy pecans, marshmallows, or both, this recipe is versatile enough to suit everyone’s preferences. Make it with both or leave them off entirely. Or please everyone and make it both ways in the same pan.
You can easily adjust the sweetness just cut back on the brown sugar in the potatoes and leave off the streusel. OR leave all the sugar out of the potatoes, they’re already sweet!
Need it nut-free for allergy reasons? This is your recipe! Just leave off the nuts. Or if you’re like ME add more streusel!
Need a vegan sweet potato casserole? I GOT YOU! use oat milk, the best non dairy milk in my opinion. And use vegan butter. Say what you want but I’ve made vegan puff pastry with vegan butter. And it is amazing stuff.
With all the ways you can customize this recipe, it is SURE to be a crowd pleaser at your Friendsgiving or Thanksgiving feast!
What you need for this EPIC casserole
- sweet potatoes, homegrown or store-bought
- butter
- milk, but you can use half and half, or heavy cream
- brown sugar, light or dark (Short on sugar? Try these swaps)
- cinnamon
- salt
- all-purpose flour
- mini-marshmallows
- 9×13 baking dish
Can I Make This Ahead Of Time
You make a sweet potato casserole ahead time and bake it on the day you’re serving. Just make it up until the point you put it in the baking dish. Then cover it tightly with a lid, foil, or plastic wrap and refrigerate until about an hour before you want to bake it. Make the streusel and refrigerate as well.
To finish it the casserole on the day you’re serving it is easy. Let it warm up for an hour on the counter before baking. That way, it warms a little, and you’re not putting a glass or ceramic baking dish straight from the fridge to the oven.
Bake the casserole until hot and bubbly. Then add the streusel and bake as directed. Add the marshmallows and bake until done.
Pair This With
This sweet potato casserole is so tasty it pairs with just about anything! Try it at the holidays with Christmas Pulled Pork or this Garlic Herb Prime Rib. And, of course, you KNOW it goes with a Turkey Dinner.
Sweet Potato Casserole with Pecan Streusel
Equipment
- 1 9×13 baking dish
- electric mixer
- mixing bowl
Ingredients
Sweet Potatoes
- 3 1/2 pounds sweet potatoes
- ½ cup butter melted
- ½ cup milk half-and-half, or heavy cream
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Topping
- ½ cup butter softened
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ cup pecans chopped
- 1-2 cups mini marshmallows
Instructions
- bring a large pot of water to boil over high heat
- Meanwhile, preheat oven to 375F
- Grease a 9×13-inch baking dish with non-stick cooking spray, set aside
- Peel, cut and cube the sweet potatoes
- Add the cubed sweet potatoes and boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes
- Drain the water and transfer the sweet potatoes to a large bowl
- Add the melted butter, milk/cream, brown sugar, cinnamon, and salt and whip the sweet potatoes with an electric mixer on medium speed until smooth
- Spread the whipped sweet potatoes into the prepared baking dish
- In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly and mix in the chopped pecans
- Sprinkle the mixture all over the top of the whipped sweet potatoes
- Bake the sweet potato casserole at 375F for 12 minutes until hot and bubbly
- Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole
- Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
- Serve the casserole hot
