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Easy Kid-Approved Sweet Potato Casserole with Pecan Streusel

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A creamy, naturally sweet sweet potato casserole topped with a buttery, crunchy pecan streusel. This crowd-pleasing side dish bridges the gap between adults and kids, making everyone at the table happy.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender.
  3. Drain the sweet potatoes in a colander and let them steam off excess moisture for a minute or two. Transfer to a large mixing bowl. Add 4 tablespoons of softened butter and mash until smooth, leaving a few small chunks if desired.
  4. To the mashed sweet potatoes, add heavy cream, 1/4 cup packed brown sugar, beaten eggs, vanilla extract, 1/2 teaspoon salt, 1 teaspoon cinnamon, and nutmeg. Stir until well combined and smooth.
  5. In a separate medium bowl, combine chopped pecans, all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  6. Pour the sweet potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the pecan streusel topping evenly over the top without pressing it down.
  7. Bake for 25-30 minutes, until the streusel is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
  8. Let the casserole cool on a wire rack for at least 10-15 minutes before serving to allow it to set properly.

Notes

For best results, use cold butter for the streusel and room temperature eggs. Toast pecans before chopping for extra crunch. The casserole can be assembled up to 24 hours in advance and refrigerated before baking. Let it rest 10-15 minutes after baking for cleaner slices.

Nutrition

Keywords: sweet potato casserole, pecan streusel, kid-friendly, holiday side dish, Thanksgiving, easy side dish, comfort food

Find it online: https://zorbmeal.com/easy-kid-approved-sweet-potato-casserole-with-pecan-streusel/