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Best Sweet Potato Casserole with Pecan Streusel
1 h 5 minServes 8Nutri-Score C€€
C
1 h 5 min
1 h 5 minBest Sweet Potato Casserole with Pecan Streusel
what you need
Ingredients
sweet potatoes (peeled and cut into 1-inch chunks)Produce1.2 kg
kosher salt (for the cooking water)Spices8 g
butter (melted, for the filling)Dairy85 g
brown sugar (for the filling)Pantry60 g
milkDairy80 ml- vanilla extractPantry5 ml
eggs (beaten)Dairy2 pieces- butter (softened, for greasing the dish)Dairy15 g
all-purpose flour (for the streusel)Pantry60 g- brown sugar (for the streusel)Pantry60 g
- kosher salt (for the streusel)Spices1 g
pecans (chopped)Nuts & seeds60 g- butter (melted, for the streusel)Dairy55 g
per serving
Nutrition
233kcal
- Carbs
- 31 g
- Proteins
- 3 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Colander- Potato masher
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 1
Cook the sweet potatoes
- Peel the sweet potatoes and cut them into 1-inch chunks, keeping them fairly consistent in size.
- Put them in a pot, cover with water and season generously with salt.
- Bring to a boil, then reduce to a simmer and cook until tender; pierce one with a knife to check.
- Step 2
Make the streusel
- Combine equal parts flour and brown sugar with the salt and the chopped pecans.
- Add the melted butter and mix until it looks like wet, clumpy sand.
- Step 3
Drain and mash
- Drain the sweet potatoes in a colander.
- Mash them really well until fairly lump free.
- Step 4
Finish the filling
- Add the melted butter, brown sugar, milk, vanilla extract and eggs to the mashed sweet potatoes.
- Stir until smooth and well combined.
- Step 5
Assemble
- Transfer the filling to a buttered baking dish and smooth the top.
- Sprinkle the streusel evenly all over the top.
- Step 6
Bake
- Bake until golden and the streusel is crunchy.
most cooked first