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Wholesome Sweet Potato Casserole with Crunchy Pecan Streusel

Sweet potato casserole with pecan streusel - featured image
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A creamy roasted sweet potato casserole topped with a buttery, crunchy pecan streusel. This healthier version lets the natural sweetness of the potatoes shine, making it perfect for fall gatherings, holiday dinners, or cozy weeknight meals.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), scrubbed clean
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • ⅓ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup unsalted butter, cold and cut into small cubes
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash sweet potatoes thoroughly and pat dry.
  2. Poke the sweet potatoes several times with a fork. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Roast for 35-45 minutes, until tender all the way through.
  3. While the sweet potatoes roast, make the streusel. In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Refrigerate.
  4. Once the sweet potatoes are done, let them cool for about 5 minutes. Peel off the skins and transfer the flesh to a large mixing bowl.
  5. Add melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Mash everything together until smooth.
  6. Reduce oven temperature to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9×13 baking dish. Smooth the top with a spatula.
  7. Sprinkle the chilled streusel evenly over the top. Do not press it down.
  8. Bake for 20-25 minutes, until the streusel is golden brown and the edges are bubbling slightly. If the streusel is browning too quickly, tent the dish loosely with foil for the last 5 minutes.
  9. Let it rest for 5-10 minutes before serving.

Notes

For best results, roast sweet potatoes instead of boiling to concentrate flavor and reduce moisture. Toast pecans before chopping for deeper flavor. Keep streusel butter cold for a crunchy topping. Let casserole rest before serving to set. Can be made ahead: prepare base and streusel separately, assemble and bake just before serving.

Nutrition

Keywords: sweet potato casserole, pecan streusel, Thanksgiving side, fall recipe, healthy comfort food, vegetarian, gluten-free option

Find it online: https://morselora.com/wholesome-sweet-potato-casserole-with-crunchy-pecan-streusel/