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Cozy Cheesy Sweet Potato Casserole with the Best Pecan Streusel

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A cozy, cheesy sweet potato casserole with a crunchy pecan streusel topping. The secret is a whisper of sharp cheddar that balances the sweetness, creating a savory depth that makes this dish unforgettable.

Ingredients

Scale
  • 3 lbs sweet potatoes (about 4–5 medium), peeled and cubed
  • 4 tbsp unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded (divided: 3/4 cup for filling, 1/4 cup for topping)
  • 1 cup pecans, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed (for streusel)
  • 1/4 tsp cinnamon
  • 1/4 tsp salt (for streusel)
  • 3 tbsp unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray.
  2. Peel and cube the sweet potatoes into roughly 1-inch chunks.
  3. Place sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes, until fork-tender.
  4. Drain the sweet potatoes well in a colander and let sit for a minute or two.
  5. Return sweet potatoes to the pot or transfer to a large mixing bowl. Mash until smooth, leaving a few small lumps for texture.
  6. Add melted butter, milk, brown sugar, beaten eggs, vanilla, salt, and pepper to the mashed sweet potatoes. Stir until well combined.
  7. Gently fold in 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for the top.
  8. Spread the sweet potato mixture evenly into the prepared baking dish.
  9. In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  10. Sprinkle the remaining 1/4 cup of shredded cheddar over the sweet potato mixture, then evenly distribute the pecan streusel on top. Do not press it down.
  11. Bake for 25-30 minutes, until the streusel is golden brown and the edges are bubbly.
  12. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, use fresh sweet potatoes (not canned), toast the pecans lightly before using, and use cold butter for the streusel. Let eggs come to room temperature. Bake on the middle rack. To make ahead, assemble without streusel, refrigerate, add streusel just before baking, and add 10 minutes to baking time.

Nutrition

Keywords: sweet potato casserole, pecan streusel, cheesy sweet potato casserole, Thanksgiving side, Christmas side, comfort food, holiday recipe

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