Description
This comforting holiday side dish features tender, mashed sweet potatoes with a buttery, crunchy pecan-brown sugar streusel. Designed for stress-free hosting, this casserole can be fully assembled in advance and refrigerated, allowing the flavors of cinnamon and nutmeg to deepen. It provides the perfect structural integrity for a consistent, delicious result every time, saving you precious oven space and time during the busiest kitchen hours of the year.
Ingredients
5 lbs sweet potatoes, peeled and cubed
1 cup brown sugar, divided
1/2 cup unsalted butter, softened, divided
1 cup pecans, chopped coarsely
1/3 cup all-purpose flour
1 tsp vanilla extract
1.5 tsp ground cinnamon
Instructions
Boil peeled and cubed sweet potatoes in salted water until fork-tender, about 15 minutes.
Drain the potatoes thoroughly in a colander to remove excess moisture.
Mash the potatoes in a large bowl with half the butter and half the brown sugar until smooth.
Spread the mixture evenly into a greased 9×13 baking dish.
Combine the remaining brown sugar, remaining butter, flour, pecans, cinnamon, and vanilla in a bowl until crumbly.
Sprinkle the streusel mixture evenly over the potato base.
If making ahead, cover and refrigerate for up to 24 hours.
Bake at 350°F for 45 minutes or until the topping is golden and bubbling.
Notes
Ensure potatoes are well-drained to avoid a soggy casserole. For best results, bring the dish to room temperature before baking if it has been refrigerated overnight. You can substitute nutmeg for a portion of the cinnamon for a warmer spice profile.
- Prep Time: 25
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg