Sweet Potato Casserole with Pecan Streusel
Velvety, piping hot mashed sweet potatoes topped with a golden cinnamon-scented streusel. A classic for a reason! With full make-ahead instructions (including freezing!)
Ingredients
For the sweet potatoes
- 4.5 pounds sweet potatoes 5-6 medium sweet potatoes; 6 cups cooked & mashed
- 4 tablespoons unsalted butter melted
- 1/2 cup milk 2%, full-fat, or unsweetened plant-based all work great
- 1/3 cup light brown sugar packed; dark brown sugar is fine if that's what you have
- 1 1/2 teaspoons kosher salt
- 2 large eggs
For the pecan streusel topping
- 1 cup rolled oats
- 2/3 cup all-purpose flour can sub oat flour for GF version
- 1 cup light brown sugar packed; dark brown sugar is fine
- 1 cup chopped raw pecans
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 stick unsalted butter melted, 1/2 cup, 8 tablespoons
Equipment
- potato masher
- 9"x13" baking dish
Instructions
Bake the sweet potatoes
- Heat oven to 400°F. Scrub baked potatoes and prick each one 3-4 times with a fork. Place sweet potatoes on a rimmed baking sheet and bake until soft all of the way through (test with a fork), 30-40 minutes. For larger potatoes, it could take more like 50 minutes.
- Remove sweet potatoes from heat and set aside to cool enough to handle, about 10 minutes. Cut the sweet potatoes in half and let sit cut-side up to cool down to room temp, at least 20 minutes more or up to 3 days ahead of time (if baking more than a couple of hours ahead of time, refrigerate them until you're ready to make the casserole.
Make the sweet potato mixture
- Preheat the oven to 350°F.
- Scoop the cooked flesh of the sweet potatoes into a large mixing bowl. You should have about 6 cups of cooked mashed sweet potato. Discard the skins. If the sweet potatoes are still a little warm, you can add the butter in tablespoon-size pats then mix and the butter should melt. If the sweet potatoes are completely cool, you'll want to melt your butter in the microwave or on the stovetop first, then add it to the sweet potatoes. Use a masher to make sure the potatoes are completely smooth, then add the milk, brown sugar, and salt. Give the mixture one last touch-test to make sure it's room temperature so that when you add the egg, it's doesn't cook once it hits the sweet potato mix.
- Beat the eggs in a small bowl then add to the sweet potatoes and mix well. Alternatively, I like to create a little "bowl" in the sweet potato mix, whisk the eggs until blended, then stir it in to the sweet potatoes from there. One less dish to clean!
- Lightly scoop the sweet potatoes into the 9x13 baking dish, then lightly smooth the top but don't press down.
Make the pecan streusel topping
- To a medium bowl, add all of the topping ingredients except for the butter. Mix well. Drizzle the melted butter over the top then stir until the topping is combined. It will be quite crumbly.
- Sprinkle the streusel topping evenly over the sweet potatoes in the pan.
Bake
- Bake uncovered until piping hot all of the way through and the top is golden brown, about 40 minutes. Let cool for a few minutes before serving.
Video
Notes
Make-Ahead
You have a few options for making this sweet potato casserole ahead of time:- Prep ahead and refrigerate: Assemble it completely, tightly cover, and refrigerate for up to 3 days before baking. I suggest pulling it out about an hour before baking so that it can come to room temp - this will help the filling warm up completely before the streusel browns too much.
- Prep ahead and freeze: Make the sweet potato mixture then scoop it into a gallon-size freezer bag. Label and freeze for up to 3 months ahead of time. Thaw overnight in the refrigerator, spread in your 9x13 baking dish, make the streusel topping and sprinkle it over the top, and bake!
- Partial prep: I find that even just baking the sweet potatoes ahead of time makes a big difference. You can bake them up to 3 days ahead of time then refrigerate either the whole sweet potatoes or mashed in an airtight container. When you're ready to make it, pull them out and continue with the recipe.
Gluten-Free Option:
Blend 2/3 cup of oats in a high-speed blender until flour consistency. Replace the flour in the streusel topping with the oat flour.Dairy-Free Option:
Use vegan butter and plant-based milk.Nutrition Facts
Serving: 0.5cup, Calories: 471kcal, Carbohydrates: 70g, Protein: 7g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 432mg, Potassium: 704mg, Fiber: 7g, Sugar: 32g, Vitamin A: 24545IU, Vitamin C: 4mg, Calcium: 103mg, Iron: 2mg