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Baking dish of sweet potato casserole with caramelized brown sugar pecan streusel crust

Brown Sugar Pecan Crusted Sweet Potato Casserole

Silky, fluffy whipped sweet potatoes lightly scented with pure maple syrup, vanilla, and warm cinnamon, crowned with a crunchy caramelized brown sugar pecan streusel crust. A 100% Halal, marshmallow-free holiday classic that steals the spotlight at every autumn gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Holiday Sides, Side Dish
Cuisine: American, Holiday Comfort Food
Calories: 320
Ingredients Method Nutrition

Ingredients
  

Silky Whipped Sweet Potato Filling
  • 4 lbs fresh sweet potatoes about 4-5 medium garnet or jewel sweet potatoes
  • 4 tablespoon unsalted butter melted
  • ⅓ cup pure amber maple syrup
  • ¼ cup heavy whipping cream or whole milk
  • 2 large eggs lightly beaten for a fluffy soufflé texture
  • 1.5 teaspoon pure vanilla extract
  • 1 teaspoon ground Saigon cinnamon
  • ¼ teaspoon ground nutmeg freshly grated preferred
  • ½ teaspoon fine sea salt
Crunchy Brown Sugar Pecan Streusel Crust
  • 1.5 cups raw Georgia pecans roughly chopped
  • ¾ cup dark brown sugar packed for deep molasses notes
  • ⅓ cup all-purpose flour or 1:1 gluten-free flour
  • 5 tablespoon unsalted butter cold and cut into small cubes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt Maldon or kosher salt for crunch

Method
 

Roast & Whip the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Place on a foil-lined baking sheet and roast for 45 to 55 minutes until completely fork-tender and caramelized pan juices seep out.
  2. Reduce oven temperature to 350°F (175°C). Grease a 9x13-inch or oval ceramic casserole dish with butter.
  3. When cool enough to handle, peel the skins off (they slide right off) and transfer warm flesh to a large mixing bowl. Mash with a potato masher or hand mixer until velvety smooth.
  4. Add melted butter, maple syrup, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and sea salt. Beat on medium speed for 1 to 2 minutes until light, fluffy, and completely lump-free. Spread evenly into the prepared casserole dish.
Prepare Streusel & Bake
  1. In a medium bowl, combine chopped pecans, dark brown sugar, flour, cinnamon, and sea salt. Add the cold cubed butter and cut in using a pastry cutter, fork, or clean fingertips until the mixture forms coarse, buttery crumbs.
  2. Scatter the pecan streusel evenly across the entire surface of the sweet potato base, making sure every inch is generously blanketed.
  3. Bake at 350°F (175°C) for 35 to 40 minutes until the sweet potato filling is set and gently puffed around the edges, and the pecan topping is golden brown, bubbly, and fragrant.
  4. Let rest for 10 to 15 minutes before serving so the sweet potato soufflé settles and the pecan praline crust turns delightfully crisp. Serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 25mgSodium: 180mgPotassium: 520mgFiber: 5gSugar: 24gVitamin A: 16400IUVitamin C: 22mgCalcium: 75mgIron: 1.8mg

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