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Sweet Potato Casserole with Pecan Streusel

Holiday dinner requires Sweet Potato Casserole on that dinner plate. My homemade sweet potato casserole isn’t too sweet, it’s fluffy and topped with a mind blowing pecan, brown sugar & cinnamon streusel. So good you’ll want to make it all the time!

It’s holiday season which means the casseroles are rolling out of the ovens and filling our bellies with delicious comfort food. If you’re like me you’ll have at least two holiday dinner events to bring a dish to – the one you’re hosting and the one your job hosts. And if you’re hosting Thanksgiving dinner, you probably have more than one thing you have to make. Luckily you can make this sweet potato casserole a day or two ahead of time and reheat when it’s time to eat dinner on Thanksgiving day. 

 

How to Make Sweet Potato Casserole

You’ll need four medium sized sweet potatoes, heavy cream, butter, eggs, pecans, brown sugar, cinnamon and salt. Roast those potatoes, mash ’em, add the brown sugar, butter and salt. Mix well and place in a casserole dish. Then make your pecan streusel with butter, cinnamon and brown sugar and top your sweet potato casserole with it. Bake bake bake then eat eat eat. 

TIP: you can bake your sweet potatoes ahead of time and then use them to make the casserole on Thanksgiving day. You can also make the casserole a day or two ahead of time and reheat before eating Thanksgiving dinner. Top your sweet potato casserole with the pecan streusel the day of baking If you want your pecan streusel to be crispy-crunchy when you eat it. If you don’t care about that, just make the entire sweet potato casserole a day or two ahead of time and reheat it in the oven before you eat. Bring it to room temp before reheating to cut down on that reheating time.

 

Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

Yield: 8 servings
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 4 medium sweet potatoes
  • 1/4 C butter, room temp
  • 2 tbsp brown sugar
  • 1 egg, beaten
  • 1/2 C heavy cream
  • 1/2 tsp salt

For the topping

  • 1/4 C butter, room temp
  • 2 tbsp brown sugar
  • 1 C pecans, ground
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 425.
  2. Line a baking sheet with aluminum foil.
  3. Wash the sweet potatoes and place on the prepared baking sheet. Bake 45-50 minutes or until the sweet potatoes are soft. (stick a knife into the potatoes - if it inserts easily and the potato feels soft, the potatoes are done)
  4. Allow the potatoes to cool then remove the potatoes from their skins and place in a mixing bowl. Add 1/4 C butter, 2 tbsp brown sugar, beaten egg, heavy cream and salt. Mash together and then stir until combined.
  5. In a food processor, combine the 1/4 C butter, 2 tbsp brown sugar, pecans, 1/2 tsp of cinnamon and butter. Pulsate until pecans are chopped small (almost ground) and the mixture is well combined.
  6. Place the mashed sweet potato mixture in a lightly greased 1.5 qt baking dish and top evenly with the pecan mixture.
  7. Bake at 350 for 30-40 minutes or until the pecan topping is golden. If the edges of the pecan topping start getting too dark before the center is golden, place a ring of aluminum foil around the edge of the casserole dish and create a cover over the darker parts of the topping.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 27g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 71mg Sodium: 272mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 4g

 

 

 

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43 comments on “Sweet Potato Casserole with Pecan Streusel”

  1. This is the only way I make sweet potato casserole. Yours is gorgeous!

  2. Sweet potato casserole is a must at our thanksgiving table no matter how many people are involved! I love it this way!! We dropped the marshmallows a long time ago! Looks great!!

  3. Wow, Julie! This sounds absolutely delicious! I want to make it right this second. :)

  4. this looks incredible! I look a good Sweet Potato casserole!

  5. 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!

  6. 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.

  7. 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! ;)

  8. 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

  9. Um… basically your pictures are amazing and I want to eat it now! P.S. go grab a beer and slow down with your cray cray schedule! :)

  10. 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!

  11. Love it, so full of flavor. The pecan streusel sounds mighty delicious.

  12. 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!)

  13. I love that you gave this Fall ready casserole a streusel topping! My belly is growing in hunger just looking at it!

  14. 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

  15. it looks delish!

  16. 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!

  17. 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!

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  20. 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.

    • 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!

      • 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.

        • 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. :)

          • A crime for sure :-) I haven’t grilled sweet potatoes – how exactly do you do it? I live in an apartment so my grilling opportunites are limited. I do my steaks in a Le Creuset grill pan which does a decent job, though I’ve always wanted to try the Alton Brown method where he grills the steak using a charcoal starter chimney – have you ever seen that? http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html

          • 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!

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  22. I love sweet potatoes and am definitely going to try this! Your picture is stunning too!

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  26. Sweet potatoes are one of my favorite foods. Love this version you created Julie!

  27. can you make this all the night before and just put the casserole in the oven that day ?

    • 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

  28. Thanks for sharing on the What’s for Dinner Link up!

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  31. I like this version because there isn’t a lot of sugar.  It looks so good and perfect for thanksgiving!

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