Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole is a must-have at the Thanksgiving dinner table each year but it’s time to mix it up and skip the marshmallows. We recently came across a recipe from the Food Network Kitchen called, “The Best Sweet Potato Casserole” and added our own little twist and not-so-secret ingredient, Cinnamon Sugar Pecans! Check out our adaptation featuring our Cinnamon Sugar Pecans in a delicious crunchy streusel that is sure to be a new favorite side dish at your annual Thanksgiving feast.

Ingredients —

Filling:

1/2 stick unsalted butter, melted

3 to 4 large sweet potatoes, peeled and cubed 

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 large eggs

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 stick unsalted butter, melted

1/4 teaspoon salt

3/4 cup chopped Cinnamon Sugar pecans

Prepare—

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the Cinnamon Sugar pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Recipe adapted from Food Network Kitchen’s “The Best Sweet Potato Casserole”