Sweet Potato Casserole With Pecan Streusel
Easy sweet potato casserole with pecan streusel topping. You'll love this easy to make side dish recipe it's perfect for Thanksgiving and Christmas get-togethers. With a creamy sweet potato filling and the perfect crunch on top thanks to the pecans and brown sugar this is sure to become a family favorite.
Ingredients
- 3 or 4 large Sweet potatoes
- 1/2 cup Sugar
- 1/2 cup Butter melted
- 2 eggs
- 1/3 cup milk
- 2 teaspoon vanilla
- 1/2 cup brown sugar
- 1/4 cup flour
- 3 Tbs. butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F
- Peel and boil sweet potatoes until tender. Drain and mash well.
- Combine the sweet potatoes, sugar, butter, milk, and vanilla mix well with a mixer until smooth. Then stir in the eggs quickly so they don't start to cook. Spoon into a casserole dish or 9x13 pan.
- In a separate bowl mix together the brown sugar and flour. Once combined cut in 3 tbs butter. Finally, stir in the pecans, and sprinkle over the sweet potatoes.
- Bake at 350 F for 25 minutes or until heated through and the top has browned.
Notes
This recipe is very easy to make ahead of time. Simply fully cool the filling and cover it tightly and place it into the fridge for 3-5 days or freeze for up to 3 months. Freeze the topping separately in a freezer bag. When ready to cook remove from the freezer and thaw in the fridge overnight.
Nutrition
Serving: 1slice | Calories: 298kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 119mg | Potassium: 92mg | Fiber: 1g | Sugar: 22g | Vitamin A: 455IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.