Description
A quintessential holiday side dish featuring tender mashed roasted sweet potatoes topped with a crunchy, buttery pecan streusel. By roasting the potatoes instead of boiling, the natural earthy sweetness is preserved for a superior flavor and fluffy texture. This classic casserole provides a perfect textural contrast that is a guaranteed crowd-pleaser for any autumn gathering or celebratory feast.
Ingredients
4 lbs red-skinned sweet potatoes
1/2 cup unsalted butter, divided
1 cup brown sugar, packed and divided
1 cup pecans, coarsely chopped
1/3 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp sea salt
Instructions
Preheat your oven to 400°F.
Roast cleaned sweet potatoes on a baking sheet until fork-tender, roughly 45 minutes.
Remove skins and mash the potato flesh in a large mixing bowl.
Stir in half of the butter and half of the salt until the mixture is smooth.
In a medium bowl, combine the flour, brown sugar, remaining salt, and cinnamon.
Cut in the softened butter until the mixture resembles coarse crumbs.
Fold the chopped pecans into the crumb mixture.
Transfer mashed potatoes to a 9×13 baking dish and spread evenly.
Top with the pecan streusel mixture.
Bake at 400°F until the topping is golden and crispy, approximately 15-20 minutes.
Notes
Use oat flour as a gluten-free substitute for the all-purpose flour if needed. For best results, ensure the potatoes are completely fork-tender before mashing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 65
- Category: Baking
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg