pecan streusel

This southern heritage recipe for Sweet Potato Casserole has a layer of buttery, cooked sweet potatoes topped with a crunchy pecan and brown sugar streusel.

Southern Sweet Potato Casserole with Pecan Topping

sweet potatoes

butter

brown sugar

milk

vanilla extract

pecans

all-purpose flour

Rinse the sweet potatoes to remove any residual dirt. Place them in a deep pot with enough water to cover by about 1 inch. Bring to a boil, reduce the heat to a high simmer and cook for 40-45 minutes or until the potatoes are very tender.

Remove the sweet potatoes from the water and allow them to cool enough to handle. (I slice them open to hurry the cooling process.)

While the sweet potatoes cook, preheat the oven to 350 degrees and generously butter a baking dish. I typically use my 3-quart oval baking dish for this recipe.

Peel the sweet potatoes, place them in a mixing bowl, and mash using a potato masher or large fork. Add the softened butter, light brown sugar, milk, egg, and vanilla.

Beat at medium speed with an electric mixer until smooth.

Spread the sweet potato mixture into the prepared baking dish.

In a small mixing bowl, combine the ingredients for the topping. Use a fork to mix well. Sprinkle the topping evenly over the sweet potato mixture.

Bake for 30 minutes in the 350 degree preheated oven.

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The most viewed pecan streusel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine