Sweet Potato Casserole with Pecan Streusel

Casserole in turquoise dish with fall leaves and holiday towel in back.

5 from 1 vote

Sweet Potato Casserole with Pecan Streusel

This Sweet Potato Casserole is the most popular dish at Thanksgiving! Creamy, cinnamony and oh so sweet and topped with plenty of crunchy crumbs. It's like having dessert with your dinner.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 467.05kcal

Author: Linda Warren

Ingredients

3 cups mashed cooked sweet potatoes
¾ cup sugar (I cut the sugar content down to ½ cup with no discernible difference)
¼ cup milk
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 cup butter, melted
1 cup pecans, chopped
1 cup light brown sugar
1 cup self-rising flour (see below for gluten-free option)

Instructions

Preheat oven to 350 degrees.
Coat a 2-½-quart casserole or 11” x 7” x 2” baking dish with nonstick cooking spray or butter.
In a large bowl, combine the potatoes, sugar, milk, eggs, salt, vanilla, nutmeg, cinnamon and ½ cup melted butter. Stir well.
Pour into prepared dish.
In a small bowl, combine the remaining ½ cup butter, pecans, brown sugar and flour. Crumble over potatoes.
Bake 50 minutes or until casserole is heated through. Serve hot.

Notes

To make this recipe Gluten-free/GMO friendly substitute almond milk for regular milk, coconut sugar or Turbinado for the white sugar and make your own self-rising gluten-free flour.

To make flour combine 1 cup gluten-free flour with 1-½ teaspoons baking powder and ¼ teaspoon salt. You can make this ahead of time and stored in an airtight container for as long as the gluten-free flour would last on its own.

Nutrition