Sweet Potato Casserole with Pecan Streusel

Thanksgiving dinner isn’t Thanksgiving dinner without a side of sweet potato casserole. Who needs marshmallow topping when you can have sweet and crunchy pecan streusel topping your sweet potato casserole?

Sweet Potato Casserole with Pecan Streusel

Hello and Happy Tuesday! Are you ready for Turkey Day aka Thanksgiving?

A couple weeks ago I made a few changes to my most favorite sweet potato casserole recipe. I added eggs and coconut milk to the mashed sweet potatoes, reduced the sugar and left out the cinnamon and then I took new photos. I think the recipe tastes incredible with the revisions so I’m sharing the updated recipe with you today.

The original recipe for the mashed sweet potatoes is:

  • 4 medium sweet potatoes
  • 1/4 C brown sugar
  • 1/4 C butter
  • 1/2 tsp ground cinnamon

Find the new recipe below. Please let me know if you have any questions. :)

Original post dated 11/8/2013.

Sweet Potato Casserole with Pecan Streusel

This week has been one darn busy week. On Sunday I spent the entire day cooking a mock Thanksgiving dinner. And between a group project at school and the increase of work at my job, I feel like I am about to explode! I already have 2 1/2 hours of overtime this week. Today will probably make it 3 or more hours. But I’m fine with that. For now. The extra money is always nice. How has your week been?

Sweet Potato Casserole with Pecan Streusel

Photo from original post dated 11/8/2013

One of my favorite side dishes for any holiday meal is sweet potato casserole. It’s such a simple dish to make and it tastes amazing. The flavors remind me of Thanksgiving and Christmas dinner. My mom always makes it topped with marshmallows and I absolutely love it! But as much as I love marshmallow topped sweet potato casserole, I wanted to try something different this year. Pecan streusel sounded like a perfect fit for the casserole!

Sweet Potato Casserole with Pecan Streusel

 

Sweet Potato Casserole with Pecan Streusel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 4 medium sweet potatoes
  • ¼ C butter
  • 3 tbsp brown sugar
  • 1 egg, beaten
  • ½ C full fat coconut milk
For the topping
  • ¼ C butter, room temp
  • 2 tbsp brown sugar
  • 1½ C ground pecans
  • Pinch of cinnamon
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with aluminum foil.
  3. Wash the sweet potatoes and place on the prepared baking sheet. Bake 40-45 minutes or until the sweet potatoes are soft.
  4. Remove the potatoes from their skins and place in a mixing bowl. Add ¼ C butter, 3 tbsp brown sugar, beaten egg and coconut milk. Mash together and then stir until combined.
  5. In a food processor, combine the pecans, 2 tbsp brown sugar a pinch of cinnamon and butter. Pulsate until combined.
  6. Place the sweet potatoes in a lightly greased 1.5 qt baking dish and top with the pecan mixture.
  7. Bake at 350 for 30-40 minutes or until the pecan topping is golden.
Notes
To cut back on time, you may microwave the sweet potatoes. Use the potato setting on your microwave and enter 4 for the number of sweet potatoes you are cooking.
Nutrition Information
Serving size: ½ C

Sweet Potato Casserole with Pecan Streusel

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Comments

  1. says

    This may be my new favorite Thanksgiving dish. Even though I haven’t tried it yet, I know I will love it. I love sweet potatoes and you know how I love pecans! Thanks for sharing, Julie! Have a great weekend!

  2. says

    The pecans sound like a great switch for the marshmallows. My husband is English and the first Thanksgiving he spent with my parents was an eye opener for him. He couldn’t believe that we put marshmallows on a vegetable! He still won’t eat them but I love sweet potatoes and make some version for myself every year.

  3. says

    This sounds so delicious, Julie! :) It is a nice change from the traditional sweet potato casserole. Although, I am pretty sure I would have a revolt on my hands here if I didn’t use the little marshmallows, lol! ;)

  4. says

    This looks delicious. Love the topping. We’re celebrating Thanksgiving at Saturday Dishes. I’d love it if you linked this.

    Wishes for tasty dishes,
    Linda

  5. says

    Julie, this looks SO good! I love sweet potatoes and could just dive right in! :) Thanks so much for joining us and sharing at Best of the Weekend – pinning and sharing! Hope you have a happy Sunday!

  6. says

    I’ve never tried a dish like this…and I love it! I’m actually printing it out for THE dinner. I host it every year…and very picky what with what’s on the menu. (Maybe that’s why I’m always in charge… is that a little controlling?!) Hope you’re enjoying your weekend! (YOu’re a busy lady!)

  7. says

    Sweet potato anything is my favorite side dish too! I love this version you made – it looks so delicious! And I love that you cooked the sweet potatoes in the microwave, what a great shortcut

  8. says

    Looks amazing Julie! I love sweet potatoes and I’m all ways looking for new ways to cook with them. I definitely think I’m going to try this one! Thanks!

  9. Krpincincinnati says

    I love this! In the recipe you call for 1/4 cup of butter room temperature for the topping, but you didn’t include this ingredient in the food processor. Is it supposed to go in the food processor? Or did you not use it in the topping? Thanks so much! My computer crashed last year which had my recipe in it and this looks like the same recipe. Thanks so much!

  10. Peter says

    The recipe looks good, but microwave the sweet potatoes?!!? If you want real flavor from a sweet potato it needs to be wrapped in foil and roasted in a 450 degree oven until it is soft enough to run a skewer through. That way the sugar caramelizes and you get lots of delicious sweet syrup which adds a ton of flavor. 45 minutes to an hour should be enough for a good sized potato. Skip the microwave and roast the potatoes – it’s worth the extra time.

    • says

      Hi Peter,
      I’ve actually baked sweet potatoes many times. I’ve also grilled them. But when you are cooking a ton of stuff or if you don’t have an hour or more to wait for potatoes to oven bake, microwaving works just fine.

      Thanks for stopping by!

      • Peter says

        I get crazy when it comes to sweet potatoes – one of my absolute favorite foods (sweet potato biscuits are incredible when done right), so to me microwaving a sweet potato is like boiling a steak :-) Gotta have that Maillard reaction in the oven! But you are absolutely right that when pressed for time the microwave will do the trick for sure.

        • says

          Oh my gosh! Boiling a steak?! That’s a crime! I only like my steaks grilled. I don’t even like them cooked on a skillet on a stove.

          Have you ever tried grilled sweet potatoes? They are so good and pretty easy to make. If you haven’t tried them, you should sometime. :)

          • says

            Hi Peter,
            I peel and dice the sweet potatoes, drizzle with either olive oil or grapeseed oil and then season with a little brown sugar and cinnamon. We put the potatoes in a grill wok and then grill them. My boyfriend actually does the grilling part so I am not sure what he has the grill set at and whether or not he uses indirect or direct heat. I will find out!

    • says

      Hello Gail,

      I cannot say for sure how it will turn out with prior day prep as I have never made the casserole this way. My suggestion would be to prep and bake prior to the day you are serving it and then reheat the day you are serving it. I hope this helps!

      Julie

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