Sweet Potato Casserole With A Pecan Streusel Topping
Velvety roasted sweet potatoes topped with a crunchy brown sugar pecan streusel. This casserole can be made nut-free, dairy-free, or gluten-free, and it's a make-ahead holiday side that's ready in under 30 minutes of active time.
Servings: 12 people
Calories: 322kcal
Equipment
Ingredients
Potatoes
- 3 cups sweet potatoes about 3 large potatoes
- ½ cup sugar
- ½ cup butter melted
- 2 eggs beaten
- 1 teaspoon vanilla extract
- ⅓ cup milk or plant-based milk
Topping
- ⅓ cup butter melted
- 1 cup brown sugar
- ½ cup gluten free 1:1 flour blend or all-purpose flour if not gluten free
- 1 cup pecans toasted, chopped
Instructions
Potatoes
- Preheat the oven to 375℉. Line a roasting pan with parchment.
- Roast the potatoes for 45-60 minutes until they are soft and easy to mash.
- Spray a 9x13 casserole dish with a non-stick spray and set aside.
Potato layer
- Turn down the oven to 350℉.
- Let the potatoes cool. Peel them and place the the fleshy interior into a large bowl and mash.
- Add the sugar, butter, eggs, vanilla, and milk. Mix to combine.
- Place the sweet potato mixture into the casserole dish.
Topping
- Chop the pecans into a desired size. I like them slightly larger for better crunch.
- Combine the pecans in a bowl with the brown sugar, gluten free flour, and butter. Mix.
- Using your fingers, top the potatoes with the pecan mixture until the entire top has been filled.
- Bake for 25 minutes. Cool slightly before serving.
Notes
You can prepare the topping while the potatoes are roasting and set the mixture aside until ready to use.
Once cooked, you can store the casserole in the refrigerator for up to 5 days. This casserole can be made ahead and frozen if desired. Defrost and reheat when ready.
Store in an airtight container in the refrigerator for up to 5 days.
You can freeze an already-baked casserole for up to 3 months. If you would like to make the potatoes ahead, freeze them uncooked for up to 1 month.
Defrost the casserole in the refrigerator overnight and then reheat at 275 degrees Fahrenheit for about 30 minutes.
Nutrition
Calories: 322kcal | Carbohydrates: 38g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 185mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5127IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
