This Sweet Potato Casserole with Pecan Crumble is pretty much the best thing on the holiday table. Kids and adults alike simply can’t get enough of this creamy, crunchy casserole with its amazing streusel topping!
Sweet Potato Casserole with Pecan Streusel Topping
Just weeks until THE favorite sweet potato casserole gets to make its highly anticipated appearance. This is one of those bestest recipes that gets many requests every holiday. Even people who don’t typically like sweet potato anything – even they will fall head over heels for this mouthwatering dish.
I myself wasn’t a huge sweet potato casserole kind of gal until I met this recipe. Instantly converted. This sweet side dish has graced both potluck tables and formal tables alike every year in our family ever since.
In fact, we originally shared this recipe 4 years ago (four!) and just had to bring it back for all y’all who missed it way back then. It’s that good.
Maple sweet interior with crispy pecan streusel
Wouldn’t ya know it…my man’s the guy that brought this sweet potato dish over for a holiday gathering back when we were newbieweds.
He shocked me with his revelation that he’d been making this dessert-like holiday dish since his post-college days. I was like: who are you?
He was like: a Bon Appetit reader. [Whoever and whichever…I’m just super glad he kept the recipe.]
Everyone unanimously agrees it’s the best holiday dish right next to the turkey. It’s always the first side dish to be devoured.
There’s only one thing we’re divided on: is this sweet potato casserole a side or dessert? I vote for Dessert in Disguise. Hello to smooth, maple-sweet interior and crisp streusel topping.
Assemble fully the night before for an easy make-ahead sweet potato casserole
Pssst…you can totally be prepare this awesome sweet potato casserole the night before. It’s a holiday lifesaver in the kitchen, trust me. Simply assemble the casserole the night before, keep streusel in a separate container, and sprinkle it on right before baking.
Here’s to Dessert in Disguise.
Our Famous Cinnamon Roasted Butternut Squash:
- 5 lb red-skinned sweet potatoes
- 4 large eggs
- 3 T pure maple syrup
- 2 T vanilla extract
- 1 T fresh lemon juice
- 2 tsp table salt
- For Streusel Topping:
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup chilled butter, cut into pieces
- 2 tsp cinnamon
- Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use.
- Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.
- In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
- Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy!
*I always choose to cook sweet potatoes in the oven because I really like the deep roasted flavor it creates. You can also cook peeled, cubed potatoes in boiling water until very tender.
* If you want, you can make extra crumble topping, for a thicker layer of crunch on top. Up to you!
Keywords: Sweet Potato Casserole, Pecan Streusel
Source: Chew Out Loud, inspired by Bon Appetit