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Kid-Approved Brown Sugar Sweet Potato Casserole

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This Kid-Approved Brown Sugar Sweet Potato Casserole with Pecan Streusel is a quick and easy weeknight hero that feels special without the stress. Creamy sweet potatoes topped with a crunchy, buttery pecan streusel make it a crowd-pleaser that kids actually ask for seconds of.

Ingredients

Scale
  • 3 large sweet potatoes (about 2.5 pounds), peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar (for streusel)
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with a little butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
  3. Drain the sweet potatoes in a colander and let them steam dry for a minute or two. Transfer them to a large mixing bowl. Mash them with a potato masher until mostly smooth, or use a hand mixer on low speed for a silky texture.
  4. To the mashed sweet potatoes, add the melted butter, 1/4 cup brown sugar, beaten egg, vanilla extract, cinnamon, and salt. Mix until everything is well combined.
  5. In a medium bowl, combine the 1/2 cup brown sugar, flour, chopped pecans, cinnamon, and a pinch of salt. Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  6. Spread the sweet potato mixture evenly into your prepared baking dish. Sprinkle the pecan streusel topping evenly over the top. Don’t press it down.
  7. Place the dish in the preheated oven and bake for 25-30 minutes, until the filling is bubbly around the edges and the topping is golden brown and fragrant. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving. Serve warm.

Notes

For a dairy-free version, use plant-based butter. For gluten-free, use a gluten-free 1:1 baking blend. To make ahead, assemble without baking, cover, and refrigerate for up to 24 hours; add 10 minutes to baking time. For a nut-free version, omit pecans or use toasted oats. The casserole freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, brown sugar, pecan streusel, kid-approved, easy side dish, holiday side dish, weeknight dinner

Find it online: https://junomeals.com/kid-approved-brown-sugar-sweet-potato-casserole/