Description
A classic Southern holiday favorite, this sweet potato casserole features a base of creamy, roasted sweet potatoes topped with a golden, buttery pecan streusel. By roasting the potatoes instead of boiling, the natural sweetness is perfectly concentrated, creating a rich and velvety texture. This comforting, crowd-pleasing dish pairs earthy flavors with warm cinnamon and brown sugar for the perfect seasonal treat.
Ingredients
4 lbs sweet potatoes, roasted and peeled
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1 cup pecans, coarsely chopped
1/3 cup all-purpose flour
1 tsp ground cinnamon
Instructions
Preheat oven to 400°F (200°C).
Clean and pierce the sweet potatoes with a fork, then roast on a parchment-lined sheet for 60 minutes until fork-tender.
Peel the cooked potatoes and mash them in a large bowl until smooth.
Mix the mashed potatoes with half of the melted butter and a portion of the brown sugar.
Spread the potato mixture into a greased 9×13 baking dish.
In a separate bowl, combine the remaining butter, flour, cinnamon, and chopped pecans to form the streusel topping.
Sprinkle the topping evenly over the potatoes.
Reduce oven heat to 350°F (175°C) and bake for 30 minutes until golden and bubbling.
Notes
Using cold butter for the topping creates a crunchier texture. If using dark brown sugar, you will get a deeper molasses flavor. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg