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A classic Southern comfort dish featuring a creamy, spiced sweet potato filling under a crunchy, buttery pecan streusel topping. The perfect side for Thanksgiving or any holiday feast, beloved for its sweet and savory flavors.
For 8 servings
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish.
Peel and cube the sweet potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, until they are very tender when pierced with a fork. Drain the potatoes thoroughly.
Prepare the sweet potato filling. In a large bowl, mash the hot, drained sweet potatoes with a potato masher or electric mixer until smooth.
Make the pecan streusel topping. In a separate medium bowl, whisk together the all-purpose flour and the remaining 1/2 cup of packed brown sugar.
A classic Southern comfort dish featuring a creamy, spiced sweet potato filling under a crunchy, buttery pecan streusel topping. The perfect side for Thanksgiving or any holiday feast, beloved for its sweet and savory flavors.
This southern recipe takes 65 minutes to prepare and yields 8 servings. At 598.37 calories per serving with 7.03g of protein, it's a beginner-friendly recipe perfect for side or dinner or supper.
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Sprinkle the pecan streusel topping evenly over the sweet potato filling in the baking dish.
Bake for 25-30 minutes, until the filling is hot and bubbly and the topping is golden brown and fragrant.
Remove from the oven and let the casserole rest for at least 10-15 minutes before serving. This allows it to set and makes serving easier.
Omit the pecan streusel topping. Bake the casserole for 20 minutes, then top with 2 cups of mini marshmallows and bake for another 5-10 minutes until they are puffed and golden.
Add 1/4 teaspoon of ground ginger and a pinch of ground cloves to the sweet potato filling for a warmer spice profile.
Replace the pecans with 1/2 cup of old-fashioned rolled oats and 1/4 cup of pumpkin seeds for a crunchy, nut-free alternative.
Use a plant-based butter, full-fat oat milk or coconut milk, and a vegan egg substitute (like a flax egg) to make the recipe vegan.
Sweet potatoes are one of the best natural sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for healthy vision, immune function, and skin health.
Both sweet potatoes and pecans contribute dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The orange flesh of sweet potatoes is packed with antioxidants like beta-carotene, which help protect your body from free radical damage and reduce inflammation.
While sweet potatoes themselves are nutritious, this casserole is considered an indulgent treat due to the significant amount of butter and brown sugar. It's best enjoyed in moderation as part of a holiday meal.
A typical serving of this sweet potato casserole contains approximately 550-620 calories, depending on the exact ingredients and serving size.
Yes, you can prepare it up to 2 days in advance. Assemble the filling in the baking dish and prepare the topping, but store them separately in the refrigerator. When ready to bake, sprinkle the topping over the filling and add 5-10 minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes until warmed through.
Yes, you can use canned sweet potatoes (yams) in syrup. You will need about 40 ounces. Drain them very well and mash. You may want to reduce the amount of brown sugar in the filling as the canned yams are already sweetened.
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