EASY SWEET POTATO CASSEROLE
Easy Sweet Potato Casserole is creamy, comforting, and topped with a crunchy pecan streusel. Perfect for holidays, family dinners, or a cozy weeknight side dish.
Ingredients
For the Sweet Potato Base:
- 4 medium sweet potatoes peeled and cubed
- 2 tablespoons unsalted butter softened
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Pecan Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup unsalted butter melted
- ½ cup chopped pecans
Instructions
Prepare Sweet Potatoes:
- Preheat oven to 375°F (190°C). Boil sweet potatoes until tender, about 15 minutes. Drain and mash with butter, brown sugar, cinnamon, and salt.
Assemble Base:
- Spread mashed sweet potatoes evenly in a greased 9x9-inch baking dish.
Prepare Topping:
- Mix flour, brown sugar, melted butter, and chopped pecans in a bowl to make the topping. Sprinkle evenly over sweet potatoes.
Bake and Serve:
- Bake for 20–25 minutes until topping is golden and crisp. Serve warm.
Notes
- Make Ahead: Sweet potatoes can be boiled a day ahead for faster prep.
- Variations: Add marshmallows on top before baking for a classic holiday twist.
- Serving Suggestions: Pair with roasted meats or enjoy as a festive side dish.
- Allergy-Friendly: Use coconut oil and gluten-free flour for a dairy-free, gluten-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.