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Cozy Brown Sugar Sweet Potato Casserole with Easy Pecan Streusel Recipe

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A comforting and easy-to-make sweet potato casserole topped with a crunchy, buttery pecan streusel. Perfect for cozy fall evenings and holiday gatherings.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds / 900 g), peeled and cut into chunks
  • ½ cup (100 g) packed brown sugar (preferably dark brown sugar)
  • 4 tablespoons (60 g) unsalted butter, softened
  • ¼ cup (60 ml) whole milk or 2% milk (can substitute almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • For the pecan streusel topping:
  • 1 cup (120 g) chopped pecans, toasted lightly
  • ¼ cup (50 g) packed brown sugar
  • ¼ cup (30 g) all-purpose flour
  • 3 tablespoons (45 g) cold unsalted butter, cut into pieces
  • ½ teaspoon ground cinnamon

Instructions

  1. Peel and cut 3 large sweet potatoes into roughly 1-inch chunks. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes until tender when pierced with a fork.
  2. Drain the sweet potatoes thoroughly and return to the pot or a large mixing bowl. Mash using a hand mixer or potato masher until smooth but still a bit textured—creamy, not gluey.
  3. Stir in ½ cup packed brown sugar, 4 tablespoons softened butter, ¼ cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Mix until fully combined and velvety. Taste and adjust sweetness or spice if needed.
  4. In a medium bowl, combine 1 cup chopped pecans, ¼ cup brown sugar, ¼ cup all-purpose flour, and ½ teaspoon cinnamon. Add 3 tablespoons cold butter pieces. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles coarse crumbs with small pea-sized clumps.
  5. Preheat the oven to 350°F (175°C). Transfer the sweet potato mixture into a greased 9×13-inch baking dish, smoothing the top evenly. Sprinkle the pecan streusel evenly over the sweet potatoes, covering the surface.
  6. Bake for 25-30 minutes or until the topping is golden brown and crisp, with pecans toasted and brown sugar bubbling slightly around the edges.
  7. Let the casserole sit for about 5 minutes after removing from the oven to set up before serving.

Notes

Use softened butter for the sweet potato mixture and cold butter for the streusel topping to achieve the best texture. Toast pecans in a dry skillet for 3-5 minutes before mixing to enhance flavor. Avoid over-mashing the sweet potatoes to keep some texture. Sprinkle flaky sea salt on the streusel before baking for a sweet-salty contrast. For gluten-free, substitute flour with almond flour or gluten-free baking mix. For dairy-free, use coconut oil instead of butter and almond or oat milk instead of dairy milk.

Nutrition

Keywords: sweet potato casserole, brown sugar, pecan streusel, holiday side dish, easy casserole, fall recipe, comfort food

Find it online: https://wigglebite.com/cozy-brown-sugar-sweet-potato-casserole-with-easy-pecan-streusel-recipe/