Description
Sweet potato casserole is a great Thanksgiving side dish. The fluffy sweet potatoes are topped with a delicious crunchy pecan streusel topping that’s laced with cinnamon. So YUM!
Ingredients
- 3/4 cup chopped pecans
Sweet potatoes
- 2 pounds sweet potatoes (about 2 to 3 medium potatoes), peeled, and cubed into 1 inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/4 cup unsalted butter, room temp
- 1/4 cup brown sugar (or more, if needed, depending on how sweet your potatoes are)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 whole eggs, room temp
- 1 teaspoon pure vanilla extract
Pecan streusel topping
- 2 tablespoons butter, cubed, softened at room temp
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup all purpose flour (see notes)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 to 2 teaspoons egg white, room temp
Instructions
- Prepare: Be sure to leave all the eggs, and butter, for both the filling, and topping out at room temp for at least 2 hours, maybe 4, if your kitchen is cold.
- Toast the pecans: Preheat your oven to 350 degrees Fahrenheit. Spread the pecans onto a small rimmed baking sheet. Toast for 5 minutes, tossing halfway through. You will know the pecans are done when they turn golden brown, and smell nutty. Be careful not to burn them. Once toasted, remove, set aside, and allow them to cool. Keep the oven on.
- Boil the sweet potatoes: I like to boil my potatoes using my Instant pot (directions for stovetop are in the notes below). Place 3/4 cup hot water in the bottom of a 6 QT instant pot, or other electric pressure cooker, add 1/2 teaspoon of the salt, mix until dissolved. Place the steamer basket into the instant pot. Add the cubed sweet potatoes onto the steamer basket. Lock the lid of your instant pot, turn the nozzle to “sealing”. Set the instant pot to high pressure, and set the timer to 8 minutes. Once the time has elapsed, carefully force release the steam, but turning the nozzle to “release”. Remove the lid, and drain the sweet potatoes. Place the drained sweet potatoes back into the now empty instant pot insert.
- Whip the sweet potatoes: Add the 1/4 cup butter to the hot sweet potatoes. Use a potato masher, or an electric hand mixer to whip, or mash the potatoes until smooth. I recommend using the electric hand mixer for a smoother consistency. Use a spatula to stir in the remaining 1/4 teaspoon of kosher salt, along with the brown sugar, cinnamon, and nutmeg. At this time, taste and make any flavor adjustments, as needed. Keep in mind that the streusel topping is very sweet, so the potatoes don’t need to be crazy sweet.
- Add the eggs: In a small bowl, whisk the eggs and vanilla together. Whisk in about 2 tablespoons of the hot potatoes into the eggs to temper them. Then, gradually whisk the eggs into the sweet potatoes until well combined. Transfer the sweet potato mixture to an 8×8 baking dish, and smooth out into an even layer, set aside.
- Make the streusel topping: In a medium bowl add the brown sugar, all purpose flour, cinnamon, nutmeg, and salt, mix until well combined. Toss in the toasted, and cooled pecans. Add the 2 tablespoons room temp cubed butter. Use a fork, or clean hands (hands are easier), to cut the butter into the flour and sugar mixture. Then add 1 teaspoon of egg white and mix that together, add another 1 teaspoon if the mixture seems too dry. Your goal is to have a crumbly, dry mixture that sticks together in clumps (See photo in post) – be careful not to add too much egg yolk, otherwise you’ll end up with a paste.
- Bake: Sprinkle the streusel topping over the baking dish filled with the sweet potato. Bake in the preheated 350 degree oven for 25 to 30 minutes, or until the top looks browned and feels hard to the touch. If the topping is getting too browned, but doesn’t look dry enough you can add foil to the top.
- Cool: Allow the casserole to cool for 5 minutes.
- Serve: Serve the casserole hot. Store any leftovers in an air tight container.
Notes
Sugar: You can swap the brown sugar that’s in the filling for a coconut sugar, or maply syrup. However, I recommend sticking to brown sugar for the topping since coocnut sugar melts differently then granulated sugar.
Nuts: You can sub the pecans for walnuts, or even almonds. Really, any kind of nut would work here.
Gluten Free: To make this recipe gluten free, simply swap the all purpose flour in the topping with an all purpose 1 for 1 gluten free flour blend.
Serving size: If you want to make a 9×13 dish of sweet potato casserole you can double the recipe, simply hit the “2X” button in the recipe card above, and it will automatically calculate the ingredients for you. The baking time might need to be increased though.
Make ahead: To make any of this casserole in advance you can toast the pecans in advance, and even cook the sweet potatoes in advance and spread it into the casserole dish. Allow the sweet potatoes to cool completely. Cover and store it in the fridge for up to 2 days. When you are ready to bake, allow the casserole to come to room temp, and just before baking make the streusel topping. Continue with directions as normal, however, you may need to add 5 to 10 minutes or cooking time on since the sweet potatoes aren’t hot.
Stovetop directions for boiling sweet potatoes: Place the cubed sweet potatoes into a large stock pot. Add enough cold water, just until they are covered. Add 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and simmer for 15 to 20 minutes, or until the potatoes are fork tender. Drain and place the potatoes back into the pot. Proceed with the directions above to make the casserole. Note: if you cook the sweet potatoes this way, rather then the instant pot, you may need to increase the total cook time for the recipe.
