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Amazing 350-Calorie Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

Enjoy this classic holiday side dish! This Sweet Potato Casserole delivers creamy, comforting sweet potatoes under a delightfully crunchy pecan streusel topping. It brings the best flavors of the season right to your table.

Ingredients

Scale
  • 3 cups cooked and mashed sweet potatoes (about 3 lbs raw)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • For the Pecan Streusel:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/4 cup brown sugar, 1/2 cup melted butter, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until just combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the streusel topping: In a separate medium bowl, whisk together the flour and 1/2 cup brown sugar.
  5. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  6. Stir in the chopped pecans.
  7. Sprinkle the pecan streusel mixture evenly over the sweet potato base.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let it cool for 10 minutes before serving.

Notes

  • You can cook the sweet potatoes ahead of time by boiling or baking them.
  • For a deeper flavor, use dark brown sugar in the base mixture instead of granulated sugar.
  • If you prefer a smoother topping, pulse the streusel ingredients in a food processor until just combined.

Nutrition