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Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole

A warm, nutty Pecan Sweet Potato Casserole featuring roasted sweet potatoes mashed with butter and maple, topped with a crisp pecan streusel.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 280 kcal

Ingredients
  

Sweet Potato Filling

  • 2 pounds sweet potatoes
  • 0.33 cup whole milk
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons maple syrup
  • ½ teaspoon kosher salt

Pecan Streusel Topping

  • 1 cup pecans coarsely chopped
  • 0.25 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter cold, cut into pieces
  • Pinch of salt

Instructions
 

Sweet Potato Filling

  • Preheat oven to 375°F and butter a 9×13-inch baking dish. Prick sweet potatoes with a fork and place on a sheet pan.
  • Roast until skins crack and flesh is tender, 45–55 minutes. Let cool slightly.
  • Slice open potatoes and scoop flesh into a bowl. Add milk, butter, maple syrup, and salt. Mash until mostly smooth.

Pecan Streusel Topping

  • Reduce oven to 350°F. In a bowl, combine pecans, brown sugar, flour, and salt. Cut in butter until crumbly.
  • Spread sweet potato mixture in dish and sprinkle topping evenly.
  • Bake until topping is golden and set, about 30 minutes. Let rest 10 minutes before serving.

Notes

During prep I discovered pricking and oiling tubers yields a deeper caramel aroma.
My cooking note: chilling the streusel for 5 minutes prevents it from sinking into the mash.
Storage tip: refrigerate leftovers up to 4 days, or freeze sealed for 2 months.

Nutrition

Serving: 123gCalories: 280kcalCarbohydrates: 32g
Keyword holiday side, Maple, pecan streusel, Pecan Sweet Potato Casserole, sweet potatoes
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