Pecan Sweet Potato Casserole

This is the small-batch sweet potato casserole for people who don’t want a full 9×13 glut on the table. One large sweet potato boils until fork-tender, gets mashed smooth with sugar, a splash of milk, beaten egg, melted butter, and vanilla. The egg is the detail that matters. It sets the filling into a soft, custardy pudding instead of leaving it loose and watery.

The streusel on top is the real seller. Chopped pecans, brown sugar, a spoon of whole-wheat flour, and melted butter crumble together into a topping that crisps up and turns nutty as it bakes.

No marshmallows, no sticky maple glaze, no overworked canned yam bake. Just clean sweet potato flavor with a buttery crunch on top. Perfect for a two-person holiday table or as an anchor for a quiet weeknight roast chicken dinner.

Pro Tips

• Cut the sweet potato into even cubes so it cooks uniformly. Uneven pieces leave you with lumpy mash and raw centers.
• Let the mashed sweet potato cool slightly before adding the beaten egg. Adding egg to scorching-hot potato risks scrambling it on contact.
• Use light brown sugar in the topping. Dark brown overwhelms the sweet potato with molasses.
• If the topping is browning before the filling is hot through, tent loosely with foil for the last 10 minutes.

Variations

• Add a pinch of cinnamon or pumpkin pie spice to the filling for warm-spice holiday vibes.
• Swap pecans for walnuts or a mix of pecans and oats for more streusel crunch.
• Stir a tablespoon of bourbon or dark rum into the mash for an adults-only version.