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Best Cheesy Sweet Potato Casserole with Pecan Streusel

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A creamy, cheesy sweet potato casserole topped with a crunchy pecan streusel. This quick and easy side dish is perfect for potlucks, holidays, or weeknight dinners, and it’s a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 pounds or 900g), peeled and cubed
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup milk (whole milk preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces or 170g), divided
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed brown sugar (100g; light or dark)
  • 1/2 cup chopped pecans (60g)
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. Boil the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them 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. Drain well.
  3. Mash the sweet potatoes: Return the drained sweet potatoes to the pot. Add the melted butter, milk, salt, and pepper. Mash until smooth, leaving a few lumps if desired. Taste and adjust seasoning.
  4. Add the cheese: Stir in 1 cup of the shredded cheddar cheese until melted. Reserve the remaining 1/2 cup for the top.
  5. Assemble the casserole: Spread the cheesy sweet potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Make the pecan streusel: In a medium bowl, combine the flour, brown sugar, chopped pecans, and cinnamon (if using). Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
  7. Top and bake: Sprinkle the pecan streusel evenly over the cheese layer. Bake for 20-25 minutes, until the topping is golden brown and the casserole is bubbly around the edges. If the top is browning too quickly, tent loosely with foil for the last 5 minutes.
  8. Rest before serving: Let the casserole sit for 5-10 minutes after baking to set before serving.

Notes

Shred your own cheese for better melting. Keep streusel butter cold for a crunchy topping. Let the casserole rest before serving to set. For a dairy-free version, use vegan butter and dairy-free cheese. For a gluten-free version, use a gluten-free flour blend in the streusel.

Nutrition

Keywords: sweet potato casserole, cheesy sweet potato casserole, pecan streusel, holiday side dish, potluck recipe, easy side dish, comfort food

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