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Perfect Twice-Baked Sweet Potato Casserole: Easy Pecan Streusel

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This twice-baked sweet potato casserole features creamy mashed sweet potatoes in their skins, topped with a buttery pecan streusel. It’s a make-ahead friendly side dish that’s perfect for holidays and gatherings.

Ingredients

Scale
  • 4 medium sweet potatoes (about 8 ounces each)
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast on a baking sheet for 45-60 minutes until tender. Let cool 15 minutes.
  2. While potatoes cool, make streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter and pecans until mixture resembles coarse crumbs. Refrigerate.
  3. Cut cooled potatoes in half lengthwise. Scoop out flesh, leaving a 1/4-inch layer in skins. Place flesh in a large bowl.
  4. Add softened butter, brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla to the bowl. Mash until smooth. Stir in beaten egg.
  5. Arrange potato skins in a 9×13-inch baking dish. Spoon filling into each skin, mounding slightly. Sprinkle streusel over top, pressing gently.
  6. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes until filling is heated and streusel is golden. Let rest 5 minutes before serving.

Notes

Toast pecans before using for deeper flavor. Keep streusel cold until baking. Can be assembled up to 24 hours ahead. For gluten-free, use gluten-free all-purpose flour in streusel.

Nutrition

Keywords: sweet potato casserole, twice-baked, pecan streusel, holiday side dish, Thanksgiving, make-ahead

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