Sweet Potato Casserole with Pecan Streusel Topping
A creamy sweet potato casserole that's topped with crunchy pecan and brown sugar streusel.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Servings: 12servings
Calories: 514kcal
Author: Lucy Brewer
Ingredients
Sweet Potato Casserole
4cupscooked and mashed sweet potatoes, about 5 medium sweet potatoes
½cupbutter
1teaspoonsalt
¾teaspoonnutmeg
1cupgranulated sugar
½cuplight brown sugar
2eggs
2tbspsorange juice
2teaspoonsvanilla
½cupmilk
Topping
2cupsdark brown sugar
1cupall-purpose flour
1 ½cupschopped pecans
¼teaspooncinnamon
pinch of salt
1stick unsalted butter
Instructions
Sweet Potatoes
Preheat oven to 350. Wash sweet potatoes and place on a foil or parchment lined baking sheet.
Wash sweet potatoes and place on a foil-lined baking sheet. Bake for 1-1 1/2 hours, until potatoes are very tender. Remove from oven and allow to cool just enough to be able to peel.
Put peeled sweet potatoes in bowl of large mixer. Mash potatoes with fork or potato masher. Turn on mixer and beat potatoes on low.
Add butter and mix until completely absorbed. If your potatoes got too cool then you can melt the butter first. Add salt, nutmeg, and sugars, and mix well. Add eggs, vanilla, and orange juice and mix well. Add milk and mix well.
Spoon filling into buttered dish. Sprinkle topping over sweet potatoes. Bake at 375 for 30-45 minutes.
Topping
In a large mixing bowl, stir together flour, brown sugar, cinnamon, and salt until well mixed.
Using your fingers, work the butter in until the mixture resembles large crumbs. Stir in the pecans and mix well.
Do not over mix or your topping will turn mushy.
Sprinkle all of the topping evenly over the sweet potatoes prior to baking.