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Loaded sweet potato casserole with crunchy brown sugar pecan streusel

Loaded Sweet Potato Casserole with Pecan Streusel

Airy, velvety whipped sweet potatoes infused with creamery butter, pure vanilla, and warm cinnamon, crowned with a thick, crunchy brown sugar and toasted pecan streusel topping. The quintessential holiday dinner side dish that bakes into pure comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 310
Ingredients Method Nutrition

Ingredients
  

Whipped Sweet Potato Soufflé Base
  • 4 lbs sweet potatoes roasted until fork-tender and peeled (about 4 large)
  • 0.5 cup unsalted butter melted and warm
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk or heavy cream for velvety richness
  • 2 large eggs lightly beaten, creates soufflé-like lift
  • 1.5 tsp pure vanilla extract
  • 1 tsp ground Ceylon cinnamon
  • 0.25 tsp ground nutmeg freshly grated
  • 0.5 tsp fine sea salt balances natural sweetness
Crunchy Brown Sugar Pecan Streusel
  • 1.5 cups pecan halves & pieces coarsely chopped
  • 0.75 cup dark brown sugar packed for deep caramel notes
  • 0.33 cup all-purpose flour creates crackly streusel clusters
  • 5 tbsp unsalted butter melted
  • 0.5 tsp ground cinnamon

Method
 

Step-by-Step Cooking Walkthrough
  1. Roast and Mash Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet for 45 to 55 minutes until completely tender when pierced. Let cool slightly, peel skins away effortlessly, and place the vibrant flesh into a large mixing bowl.
  2. Whip the Fluffy Soufflé Base: Lower oven temperature to 350°F (175°C). Using an electric hand mixer on medium speed, beat warm sweet potatoes with melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and sea salt for 2 minutes until light, fluffy, and lump-free. Spread evenly into a buttered 9x13-inch or 2.5-quart oval ceramic casserole dish.
  3. Mix and Scatter Pecan Streusel: In a medium bowl, stir together chopped pecans, dark brown sugar, flour, melted butter, and cinnamon with a fork until moist, crumbly streusel clumps form. Scatter the streusel evenly across the whipped sweet potato filling from edge to edge.
  4. Bake to Golden Perfection: Bake at 350°F (175°C) for 30 to 35 minutes until the casserole is hot and gently puffed in the center, and the brown sugar pecan streusel is deeply fragrant, bubbling around the edges, and crackly crisp. Let rest for 10 minutes before serving warm at your holiday feast!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 480mgFiber: 5gSugar: 22gVitamin A: 14200IUVitamin C: 18mgCalcium: 65mgIron: 1.8mg

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