This is my family’s favorite sweet potato casserole and what I make for Thanksgiving as it’s so good! The pecan streusel topping makes this over the top delicious! The recipe includes a gluten-free option, too. This is also egg-free.
We often visit with another family during Thanksgiving. We have a dear family at our church who are very hospitable and often extend to us an open invitation to join them for this much-awaited annual celebration. With them around, we know that our family (whose relatives on both sides are both oceans away) won’t be homeless for Thanksgiving! That is such a blessing!
Because we’re always invited out for Thanksgiving, I don’t have to worry about roasting a huge turkey to feed about 15 people! However, I’ve always made a point to contribute something to the feast either by making a couple of side dishes or a dessert or both.
I always bring the cranberry sauce because I like having a homemade and freshly made sauce to go with my turkey. I have a very simple but super tasty cranberry sauce flavored with orange juice and several spices which make it so crazy yummy and which all of us love so I never fail to bring it. Want to check this SPICED CRANBERRY SAUCE? Get the recipe here.
Of course, my other favorite side dish that I make (because for me, it’s just not Thanksgiving without it!) is this yummy Sweet Potato Casserole (with Pecan Streusel Topping)!
It’s all sweet, creamy and buttery with a delicious and crunchy streusel topping that all together make this sweet potato casserole one fantastic dish! It’s so good that it should actually be considered as dessert!!!
However, don’t be deceived because it’s not at all a sickly sweet casserole (which I personally don’t like!). In fact, what I love about this dish is that it has a perfectly balanced flavor resulting in a tasty dish that your tastebuds would enjoy.
I believe that the combination of all the ingredients result in a perfectly harmonious blending of flavors plus it has the extra texture from the pecans and oatmeal. You’d be in for a good treat!
WHAT INGREDIENTS DO I NEED TO MAKE THIS YUMMY SWEET POTATO CASSEROLE?
- Sweet Potatoes – naturally! I steam the sweet potatoes instead of boiling or roasting them. I believe this is the fastest and most efficient way to cook them. If cut and peeled into smaller pieces it takes no more than 10 minutes to steam them and they come out so tender and easy to mash. Besides, since it’s not boiled you don’t get extra liquid into the potatoes and it doesn’t take forever to cook like when you roast them in the oven.In the Philippines and mostly in Asia, we steam sweet potatoes before we use them for desserts so I prefer this way to cooking. Best of all you don’t need a steamer to do it – simply use a steamer basket with cover and use it on top of a saucepan (that fits snugly with the steamer basket) and then place of top of rapidly boiling water to cook the potatoes. Just make sure the steamer basket doesn’t touch the water inside the saucepan. Easy, right? Then simply, mash afterwards!
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract (for extra flavor)
- Butter (sometimes, I halve the amount of butter and use an equal amount of heavy cream for extra creaminess!)
FOR THE STREUSEL TOPPING
- Brown Sugar
- Flour or Oats (ground or old-fashioned style for gluten-free version)
- Pecans or Walnuts
- A little cinnamon for that hint of spice
All you need to do is mix the topping and sprinkle all over the sweet potato mixture then bake!
LOOKING FOR MORE RECIPES FOR THANKSGIVING AND CHRISTMAS?
Sweet Potato Casserole with Pecan Streusel Topping
This is my family's favorite sweet potato casserole and what I make every Thanksgiving as it's so good! The pecan streusel topping makes this over the top delicious! The recipe includes a gluten-free option.
- 3 lbs sweet potatoes, peeled and quartered
- ½ cup sugar
- ½ cup butter, melted
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
For the Streusel Topping
- ½ cup brown sugar
- ¼ cup oatmeal (for gluten-free version) or all-purpose flour,
- 1 cup pecans, coarsely chopped
- ¼ tsp ground cinnamon
- ¼ cup cold butter, cut into cubes
Steam the peeled sweet potatoes over rapidly boiling water for 10 minutes or until tender. Mash with a fork or potato masher.
Preheat the oven to 350 F. Grease or butter a 9x13 baking dish.
To the mashed sweet potato, add the sugar, melted butter, ground cinnamon, ground nutmeg, vanilla extract and salt. Stir to combine. Spread evenly on the baking dish.
For the Streusel Topping
In a small bowl, mix together the brown sugar, oatmeal or flour, cinnamon and pecans.
Use a pastry blender or 2 butter knives to cut the butter into the oatmeal or flour mixture. Once the butter is mixed in, sprinkle the streusel topping all over the sweet potato mixture.
Bake for 30-35 minutes or until the top is golden brown and the mixture is bubbly. Serve warm or allow to set for at least 20 minutes before serving.
You may ground the oatmeal in a food processor or blender if you wish a flour-like texture. For extra chewiness and crunch, use old-fashioned oats.