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Pecan Streusel Sweet Potato Casserole on a plate
Andrew Fowler

Pecan Streusel Sweet Potato Casserole

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 3 tbsp unsalted butter softened, for filling
  • 1/2 cup buttermilk
  • 2 tbsp packed light brown sugar for filling
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp fine salt divided
  • 3/4 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar for topping
  • 4 tbsp cold unsalted butter cubed, for topping
  • 1 tsp unsalted butter for the dish

Method
 

  1. Simmer 1 inch water in a large pot with steamer basket. Add potatoes; cover and steam 20 to 25 minutes until very tender, checking pot does not boil dry.
  2. Heat oven to 350°F; grease a 2-quart dish. Mash potatoes with filling butter, buttermilk, filling sugar, vanilla, and 1/2 teaspoon salt. Cool until warm; add egg.
  3. Mix pecans, flour, topping sugar, and remaining salt. Rub in cold topping butter to form coarse clumps.
  4. Spread filling in dish; scatter streusel evenly without pressing into a solid layer.
  5. Bake 30 to 35 minutes until topping browns and center reaches 160°F. Rest 10 minutes.