Description
This classic holiday side dish perfectly marries the natural earthy sweetness of roasted sweet potatoes with a buttery, crunchy pecan streusel topping. Roasting the tubers rather than boiling them concentrates the flavor for a velvety, rich foundation. The texture contrast between the creamy mash and the crisp, caramelized crust makes this an essential addition to any festive menu. Naturally vegetarian and easy to prepare in advance, it is the ultimate comfort food for gatherings.
Ingredients
4 lbs sweet potatoes, peeled and cubed
1 cup brown sugar, packed
1/2 cup unsalted butter, divided
1.5 cups pecans, coarsely chopped
1/3 cup all-purpose flour
1 tsp cinnamon
2 tbsp milk
1 tbsp vegetable oil
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Toss the sweet potato cubes with vegetable oil and roast until fork-tender.
In a large bowl, mash the roasted sweet potatoes until smooth.
Stir in half of the melted butter and the milk until the mixture reaches a creamy consistency.
Spread the mashed potatoes evenly into a greased 9×13 inch baking dish.
In a separate bowl, combine the chopped pecans, brown sugar, flour, and cinnamon.
Cut the remaining softened butter into the dry mixture until it forms coarse, moist crumbs.
Sprinkle the streusel mixture evenly over the sweet potatoes.
Reduce oven heat to 375 degrees Fahrenheit and bake for 25-30 minutes until the topping is golden and bubbly.
Notes
You can assemble the casserole ahead of time, store it in the refrigerator, and bake just before serving. If the streusel browns too quickly, cover the dish loosely with aluminum foil. This recipe contains no alcohol or pork products.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg