Our homemade and filling sweet potato casserole with pecan streusel is the perfect substitution for those overly sweetened candied yams.
Every year it’s the same thing. Those bright orange canned yams or potatoes covered in sticky (and sometimes burnt) marshmallows. I don’t know about you, but I’ve eaten enough candied yams to last more than one lifetime.
This year, Kim and I decided to try something different. So, she put together this sweet potato casserole with pecan streusel recipe. She peeled, diced, and boiled fresh sweet potatoes for the filling and made a homemade pecan streusel for the topping.
This is definitely a winning combination. The woody flavor of the pecans mixes wonderfully with potatoes. Now, this is a longer recipe, so we should get started right away.
How to make sweet potato casserole with pecan streusel?
First, you need to rinse, dry, peel, and cube the sweet potatoes. After that, preheat your oven to 350°F. and grease a 2.5-quart casserole dish.
Next, fill a large a pot at least halfway full with water and bring it to a boil.
Carefully, add the sweet potatoes and let them cook for about 25-minutes or until they’re fork tender.
Now, drain them and set them aside to cool.
Meanwhile, while the potatoes cool, make the pecan streusel. Grab a medium mixing bowl.
Pour in the melted butter, brown sugar, all-purpose flour, and ground cinnamon.
Stir the ingredients to combine them. Afterward, stir the chopped pecans into the crumbled mixture. Set the streusel aside.
At this point, the potatoes should’ve cooled a little. Use your hand mixer, with beater attachments, to blend the sweet potatoes.
Then, add melted butter, eggs, brown sugar, sea salt, ground cinnamon, and ground nutmeg.
Continue mixing until all the ingredients are combined.
Transfer the casserole filling to the baking dish and top it with the pecan streusel.
Place the casserole into the oven to bake for 40-45 minutes or until the casserole has set and topping is slightly browned.
Last, let the casserole cool for about 10-minutes before serving.
That’s it, your sweet potato casserole with pecan streusel is done! Kim and I hope you enjoy it and wish you all the best 🙂
Can this dish be frozen?
Sure, once it bakes, let it cool completely and prep for freezing. When properly stored in your freezer, it should last up to 2-months.
Can I use canned sweet potatoes?
Absolutely, if you’d prefer that method, then go for it. Simply mash them, combine the potatoes with the other filling ingredients, add the topping and bake as directed.
Can I use yams in place of sweet potatoes?
For this recipe, yes. All you need to do is make the substitution and adjust the boiling time slightly (more or less time depending on the size of the cubes).
Sweet Potato Casserole with Pecan Streusel Recipe Tips:
- When you cube the potatoes, be sure to cut them into same-sized pieces. Otherwise, they won’t boil evenly.
- Additionally, due to the amount of time and effort this casserole requires, I recommend prepping the ingredients beforehand. For example, go ahead and chop the pecans, melt the butter, etc.
- If you don’t have a 2.5-quart casserole dish, grease an 11×13-inch baking dish.
- There’s a small chance your streusel could burn and caramelize in the oven. To avoid this, cover the dish with an aluminum foil tent.
- 3 Pounds Sweet Potatoes, peeled and cubed
- ½ Cup Brown Sugar
- ¼ Cup Unsalted Butter, melted (half a stick or 4 tablespoons)
- 1 Teaspoon Sea Salt
- ¼ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- 2 Eggs, lightly beaten
- 5 Tablespoons Unsalted Butter, melted
- ⅔ Cup Brown Sugar
- ½ Cup All-purpose Flour
- ¼ Teaspoon Cinnamon
- 1 Cup Pecans, chopped
Preheat the oven to 350°F, and grease a 2.5 quart baking dish or 11 x 7-inch pan. Set aside.
Bring a large pot of water to a boil, and add the sweet potatoes. Cook until they are soft and fork tender, about 20 to 25 minutes. Drain and transfer to a large bowl to cool.
While the potatoes cool, make the topping. In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. The mixture will be crumbly. Stir in the pecans, then set aside.
Use an electric mixer to beat the sweet potatoes until smooth. Add the melted butter, brown sugar, salt, cinnamon, and nutmeg. Mix until just combined, then add the beaten eggs. Continue to mix until the eggs are incorporated.
Spread the sweet potato mixture into the prepared baking dish, and top with the streusel topping. Bake for 40 to 45 minutes until the top is golden brown and the center is set.
Let the casserole cool for 5 to 10 minutes before serving. Store any leftovers in the refrigerator for up to 3 days.
**The brown sugar in the sweet potato filling is optional.**
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 (three-fourths) of a cup of the sweet potato casserole. Actual calories will vary. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 188mgCarbohydrates: 37gFiber: 4gSugar: 20gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.