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close up on a spoon of sweet potato casserole no marshmallows

Streusel Sweet Potato Casserole

Jenni Cole
Seriously the BEST sweet potato casserole you'll ever have! Sweetened with maple syrup, brown sugar, and topped with sweetened pecans, this is a delicious sweet potato recipe with streusel topping that gets baked in the oven.
4.91 from 11 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Additional Time 1 minute
Total Time 1 hour 41 minutes
Course Side Dishes
Cuisine American
Calories 386 kcal

Ingredients
  

  • 1 cup brown sugar packed
  • ½ cup chopped raw pecans 2 oz
  • ¼ cup butter cut into ¼" pieces (4 oz)
  • 5 lb garnet yams the red skinned sweet potatoes, peeled and cut into 1 ½" pieces
  • 4 large eggs
  • 3 tablespoon maple syrup
  • 2 tablespoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon salt

Instructions
 

  • Preheat the oven to 350F.
  • In a small bowl, mix the sugar, pecans, and butter until crumbled. Chill it in the fridge until you're ready to use it in the recipe.
  • Grease a 9x13 baking dish with butter or cooking spray.
  • Cook the sweet potatoes in a large pot of boiling salted water until very tender, which takes about 12 minutes. Drain, let the hot potatoes cool in a colander for 15 minutes. Puree in a food processor until smooth.
  • Beat the eggs, maple syrup, vanilla, lemon juice, and salt in a large bowl. Mix in the pureed sweet potatoes. Transfer the sweet potato casserole ingredients to the 9x13 baking dish. Sprinkle the pecan mix over the top.
  • Bake the sweet potatoes with pecans and maple syrup until the casserole is set and the top is bubbling, which takes about 1 hour.
  • Let stand 10-15 minutes before serving. Enjoy!

Notes

The red skinned sweet potatoes, also called garnet yams, will give you the best flavor. The light-skinned sweet potatoes don't have as much flavor and are milder.
Cut the recipe in half and use an 8x8 or 9x9 baking dish if you need a smaller amount.
Honey can be substituted for maple syrup.
To make a sugar free version without brown sugar, you can swap coconut sugar, erythritol, or monk fruit.
The recipe is a variation from the November 1998 issue of Bon Appetit magazine.

Nutrition

Serving: 1gCalories: 386kcalCarbohydrates: 71gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 72mgSodium: 462mgFiber: 8gSugar: 19g
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