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Sweet Potato Casserole with Pecan Topping (Best Holiday Side)

Sweet Potato Casserole with Pecan Oat Streusel

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • 4 lbs sweet potatoes peeled and cubed
  • 1/2 cup butter melted
  • 1/2 cup milk whole milk or heavy cream
  • 2 large eggs room temperature
  • 1/2 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup all-purpose flour for topping
  • 1/2 cup brown sugar packed, for topping
  • 1/2 cup butter melted, for topping
  • 3/4 cup pecans chopped
  • 1/2 cup rolled oats old fashioned

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  • Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
  • In a large mixing bowl, mash the cooked sweet potatoes. Add the melted butter, milk, eggs, 1/2 cup brown sugar, vanilla extract, and salt. Mix until smooth and creamy.
  • Spread the sweet potato mixture evenly into the prepared baking dish.
  • In a separate medium bowl, prepare the streusel topping by combining the flour, 1/2 cup brown sugar, chopped pecans, and rolled oats.
  • Pour the melted butter for the topping over the dry ingredients and stir until the mixture looks like coarse crumbs.
  • Sprinkle the pecan and oat streusel evenly over the sweet potato layer.
  • Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
  • Let stand for at least 10 minutes before serving to allow the filling to set.