American
Sweet Potato Casserole with Pecan Streusel
Roasted sweet potatoes become a lightly spiced, custardy mash beneath a buttery brown-sugar pecan streusel that stays crisp and lets the vegetable remain recognizable.
10 servings · 35 minutes prep · 75 minutes cook
Ingredients
Sweet Potato Base
- 4 pounds orange-fleshed sweet potatoes, scrubbed and halved lengthwise
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon unsalted butter, softened, for the baking pan
Pecan Streusel
- 1 1/2 cups pecan halves, coarsely chopped
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon Diamond Crystal kosher salt
- 5 tablespoons cold unsalted butter, cut into small cubes
Directions
Roast and Dry the Sweet Potatoes
- Heat the oven to 400°F (205°C). Arrange the sweet potatoes cut-side down on a parchment-lined sheet pan and roast for 40 to 55 minutes, until the skins collapse and a knife meets no resistance.
- Cool just enough to handle, scoop the flesh into a bowl, and spread it for 5 minutes so excess steam escapes. Reduce the oven to 350°F (175°C) and butter a 9-by-13-inch baking pan with the softened butter.
Mix the Base and Streusel
- Mash the sweet potato with the melted butter and brown sugar until mostly smooth. Whisk the milk, eggs, vanilla, cinnamon, and salt, then fold into the warm, not hot, mash.
- Combine the pecans, brown sugar, flour, and salt. Rub in the cold butter until irregular crumbs from pea- to grape-size form; do not knead into a paste.
Assemble and Bake
- Spread the sweet-potato mixture evenly in the pan without compacting it. Scatter the streusel loosely from edge to edge, keeping visible craggy pieces.
- Bake for 25 to 30 minutes, until the center is hot and barely set at 165°F (74°C), the nuts smell toasted, and the topping is deep golden. If the pecans darken before the center is hot, tent loosely with foil. Rest 10 minutes before serving.
