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Quick Sweet Potato Casserole with Pecan Streusel

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This quick and easy sweet potato casserole features a creamy, not-too-sweet base topped with a buttery, crunchy pecan streusel. It’s perfect for weeknights or holiday feasts, converting even the biggest sweet potato skeptics.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 3/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large microwave-safe bowl. Add about 2 tablespoons of water. Cover the bowl with a microwave-safe plate or plastic wrap. Microwave on high for 8-10 minutes, or until the potatoes are fork-tender. Stir halfway through. Let them sit for a minute after cooking to steam.
  3. Carefully drain any excess water from the bowl. Add the melted butter, brown sugar, beaten egg, vanilla extract, cinnamon, nutmeg, and salt. Mash everything together until smooth, leaving a few small chunks for texture if desired. Let the mixture cool for a couple of minutes before adding the egg to avoid scrambling it.
  4. In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry blender, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans and the pinch of salt.
  5. Spread the mashed sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan streusel topping evenly over the top. Do not press it down.
  6. Bake for 20-25 minutes, or until the streusel is golden brown and the filling is bubbling around the edges. The topping should feel firm to the touch.
  7. Let the casserole rest for at least 5 minutes before serving. Serve warm.

Notes

For a dairy-free version, use plant-based butter. For gluten-free, use a 1:1 gluten-free baking flour blend. Toast pecans in a dry skillet for 2-3 minutes to enhance flavor. The casserole can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to re-crisp the topping.

Nutrition

Keywords: sweet potato casserole, pecan streusel, quick side dish, Thanksgiving, holiday recipe, easy casserole

Find it online: https://clunkcook.com/quick-sweet-potato-casserole-with-pecan-streusel/