Ingredients
Scale
- 3 medium sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil sweet potatoes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash sweet potatoes until smooth. Add granulated sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Pour sweet potato mixture into the prepared baking dish.
- In a separate bowl, combine flour and brown sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans.
- Sprinkle pecan streusel topping evenly over the sweet potato casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
For extra flavor, try adding a pinch of ginger to the sweet potato mixture. You can also substitute walnuts for pecans in the topping. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg