Can I use canned sweet potatoes instead of roasting fresh ones?

Yes, drain two large 29 ounce cans very well and pat the potatoes dry before mashing. Canned potatoes hold much more water, so reduce the heavy cream to 2 tablespoons to avoid a soupy texture. The flavor will be milder than roasted, but the buttery pecan streusel still shines through beautifully.

How do I keep the pecan streusel crunchy instead of soggy?

Use thoroughly cold cubed butter and work it in quickly so the crumbs stay pebbly rather than pasty. Bake the casserole uncovered so steam escapes freely instead of softening the lid. Serve within an hour of baking for the absolute maximum crunch.

Can I assemble this casserole the night before Thanksgiving?

Prepare the sweet potato base completely, spread it in the dish, cover tightly, and refrigerate overnight. Make the streusel separately and store it in a zip top bag in the refrigerator. Scatter the cold streusel over the base just before baking and add 5 extra minutes to the bake time.

Why did my sweet potato casserole turn out watery?

Excess moisture usually comes from boiling the potatoes or from under draining canned ones. Roasting avoids the problem entirely by driving off water in the dry oven heat. If the mash still looks loose, stir in 2 extra tablespoons of flour before spreading it in the dish.

Can I freeze sweet potato casserole with pecan streusel?

Yes, freeze the fully baked sweet potato casserole with pecan streusel for up to 3 months in a tightly wrapped dish. The streusel loses a little crunch after thawing, so refresh it under the broiler for 2 minutes before serving. Thaw overnight in the refrigerator for the best texture.

Sweet Potato Casserole With Pecan Streusel: Easy 9-Step Side

Ingredients

Scale

3 pounds sweet potatoes (about 4 large), scrubbed clean
1/2 cup unsalted butter, melted, plus 6 tablespoons cold unsalted butter cut into small cubes (divided)
1/2 cup packed light brown sugar, plus 3/4 cup for the streusel
1/3 cup heavy cream
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt, divided
1 cup pecan halves, roughly chopped
3/4 cup all purpose flour

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Instructions

Heat oven to 400°F. Prick sweet potatoes with a fork and arrange on a foil-lined baking sheet.
Roast 45 to 55 minutes until completely soft. Cool 10 minutes, then slip off the skins.
Reduce oven to 350°F. Butter a 9×13-inch baking dish.
Mash the roasted flesh with melted butter, 1/2 cup brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and 1/2 teaspoon salt until mostly smooth.
Spread evenly in the baking dish.
Make the streusel: combine flour, remaining 3/4 cup brown sugar, and remaining 1/2 teaspoon salt; cut in cold butter to pea-sized crumbs. Fold in pecans.
Scatter streusel over the sweet potatoes edge to edge; press lightly.
Bake 25 to 30 minutes until deep golden and bubbling at the edges. Tent with foil if pecans brown too fast.
Rest 10 minutes before serving.

Notes

Assemble up to 2 days ahead and refrigerate; add 10 minutes to the bake time when starting cold. Nut-free option: swap pecans for rolled oats.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 serving
Calories: 390