Side Dish: United States – Sweet Potato Casserole with Pecan Streusel

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

3 lb (1.4 kg) sweet potatoes, peeled and cubed
1 / 2 cup (100 g) brown sugar, plus 1 / 4 cup (50 g) for streusel
1 / 3 cup (75 g) unsalted butter, melted, plus 2 tbsp (30 g) for streusel
1 / 2 cup (120 ml) milk or evaporated milk
1 tsp vanilla extract
1 tsp ground cinnamon
Pinch of nutmeg
3 / 4 cup (90 g) chopped pecans
1 / 2 cup (60 g) flour
1 / 4 cup (50 g) brown sugar
2 tbsp (30 g) butter
Pinch of salt

Instructions

1. Boil sweet potatoes until fork-tender, about 15–20 minutes; drain and mash until smooth.  
2. Stir in brown sugar, melted butter, milk, vanilla, cinnamon, and nutmeg; adjust sweetness and consistency.  
3. Transfer mashed sweet potatoes to a baking dish and smooth the top.  
4. Make streusel by combining pecans, flour, brown sugar, melted butter, and salt until crumbly.  
5. Sprinkle streusel evenly over sweet potatoes and bake at 350°F (175°C) for 20–25 minutes until topping is golden.  
6. Serve warm.