Print

Best Cheesy Sweet Potato Casserole with Pecan Streusel

cheesy sweet potato casserole - featured image
Print Recipe

A savory twist on classic sweet potato casserole, featuring creamy sweet potatoes layered with sharp cheddar cheese and topped with a buttery pecan streusel. Perfect for holidays or weeknight dinners, this dish balances sweet, savory, and crunchy textures.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup milk (whole milk preferred)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place peeled and cubed sweet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until fork-tender. Drain well.
  3. Return drained sweet potatoes to the pot or a large mixing bowl. Add melted butter, milk, beaten egg, salt, pepper, garlic powder, and smoked paprika. Mash until smooth (or use a hand mixer for ultra-creamy texture). Taste and adjust seasoning.
  4. Spread half of the mashed sweet potato mixture evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the top. Add remaining sweet potato mixture and spread gently. Top with remaining 1/2 cup cheddar and grated Parmesan.
  5. In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes and use a pastry cutter, two forks, or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  6. Sprinkle streusel evenly over the top of the casserole. Bake for 25-30 minutes, until heated through, cheese is melted and bubbly, and topping is golden brown. If streusel browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Let casserole rest for 5-10 minutes before serving to allow layers to set.

Notes

For best results, shred cheese from a block (pre-shredded contains anti-caking agents). Keep butter cold for streusel. Sweet potatoes can be boiled whole with skin on, then peeled, to reduce water absorption. Casserole can be assembled up to 2 days ahead and refrigerated unbaked; add 10 minutes to baking time. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, cheesy sweet potato, pecan streusel, holiday side dish, vegetarian, comfort food

Find it online: https://evabake.com/best-cheesy-sweet-potato-casserole-with-pecan-streusel/