Description
A comforting, sweet and savory side dish featuring creamy mashed sweet potatoes topped with a buttery, crunchy pecan-sugar streusel.
Ingredients
- 3 cups mashed cooked sweet potatoes (about 2 lbs)
- ⅓ cup brown sugar
- 2 Tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup chopped pecans
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar (for topping)
- 2 Tbsp cold butter, cut into small pieces
Instructions
- Preheat oven to 350 °F (175 °C).
- In a bowl, combine mashed sweet potatoes, ⅓ cup brown sugar, melted butter, vanilla, cinnamon, and salt until smooth.
- Spread mixture evenly in a greased 8×8‑inch casserole dish.
- In a separate bowl, mix chopped pecans, flour, and ⅓ cup brown sugar. Cut in cold butter until crumbly.
- Sprinkle streusel evenly over sweet potato layer.
- Bake 25–30 minutes until topping is golden and sweet potato is heated through.
- Let cool 5 minutes before serving.
Notes
- Add a pinch of nutmeg or ginger to sweet potatoes for extra warmth.
- For a lower-sugar version, reduce brown sugar in filling and topping by half.
- Streusel can be made ahead and refrigerated up to 1 day.
- Can swap pecans for walnuts if preferred.