Sweet Potato Streusel Casserole

sweet potato casserole with pecan streusel topping with a serving spoon.

Sweet Potato Streusel Casserole

5 from 1 vote

This sweet potato streusel casserole is a must-have holiday side dish! Creamy mashed sweet potatoes are topped with a rich pecan crumb topping that’s perfectly sweet and crunchy. Add a sprinkle of marshmallows or a handful of oatmeal to the topping for extra texture. It’s an easy, make-ahead dish that will be a star on your Thanksgiving table.

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Prep Time10

Cook Time1 40

Total Time1 50

Servings: servings

Author: Molly Thompson

INGREDIENTS

Sweet Potato Casserole

4 large sweet potatoes (about 4 pounds)
1 Tablespoon olive oil
Kosher salt to taste
3/4 cup unsalted butter cubed
8-10 sage leaves optional
1 1/2 cups light brown sugar packed, divided
2 large egg beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup all-purpose flour gluten-free if needed
1 1/2 cups raw pecans roughly chopped

INSTRUCTIONS

Preheat the oven to 425°F. Poke holes in the sweet potatoes and spray with cooking spray or cover with olive oil (or oil of choice). Sprinkle each with salt. Roast in the preheated oven for 1 hour, until fork-tender.
4 large sweet potatoes, 1 Tablespoon olive oil, Kosher salt to taste
Add all of the cubed butter to a medium saucepan over medium heat. Cook and stir for 4-5 minutes until it bubbles and froths, and you start to see small brown bits form on the bottom of the pan. Optionally, add the sage leaves in the last 1-2 minutes of cooking to crisp slightly. Remove it from the heat and remove the sage leaves, reserving them for garnish.
3/4 cup unsalted butter, 8-10 sage leaves
When the potatoes are done, cut a slit down the center to allow them to cool quicker. Turn the oven temperature down to 350°F and spray a 9x13-inch (or 3qt) casserole dish with nonstick spray.
When they’re cool enough to handle, peel away the skin from the flesh or scoop it out with a spoon. Add the sweet potatoes to a mixing bowl and mash well with a potato masher. For really smooth filling, use an electric mixer to blend it well.
Add 4 Tablespoons of the brown butter, making sure you get some of the brown bits that settle at the bottom of the pan. Add 1/2 cup of the brown sugar, eggs, cinnamon, vanilla, and a pinch of kosher salt. Taste the filling with a spoon and add more salt as needed.
1 1/2 cups light brown sugar, 2 large egg, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
To a separate medium mixing bowl, add the remaining brown butter, brown sugar, flour, pecans, and salt and stir to combine.
1/2 cup all-purpose flour, 1 1/2 cups raw pecans
Transfer the sweet potato filling to the prepared casserole dish. Sprinkle the topping evenly over top. Bake for 35-40 minutes, until the sides are bubbling and the pecans are golden brown. Cover with foil if the nuts are browning too quickly. Serve warm with crispy sage or flaky sea salt.

Nutrition

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