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Kid-Approved Sweet Potato Casserole: 7-Ingredient Easy Recipe

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This Kid-Approved Sweet Potato Casserole with Pecan Streusel turns vegetable skeptics into clean-plate club members. With only 7 simple ingredients and about 15 minutes of active prep time, it’s a guaranteed win at the dinner table.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds or 900g)
  • 1/3 cup unsalted butter (75g), melted
  • 1/2 cup packed brown sugar (100g)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon salt
  • 1 cup pecan halves (100g), roughly chopped
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup packed brown sugar (50g)
  • 3 tablespoons cold unsalted butter (42g), cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Peel and cut into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well.
  3. Mash the sweet potatoes: Return drained potatoes to the pot or transfer to a large mixing bowl. Mash while hot using a hand mixer on low for 30 seconds until smooth, or use a potato masher for 2-3 minutes until no lumps remain.
  4. Mix in the wet ingredients: Add melted butter, brown sugar, beaten eggs, vanilla extract, and salt to the mashed sweet potatoes. Stir until fully combined into a thick, creamy puree.
  5. Spread the base in the dish: Pour the sweet potato mixture into the prepared baking dish and spread into an even layer. Tap the dish gently on the counter to settle.
  6. Make the streusel topping: In a medium bowl, combine chopped pecans, flour, and brown sugar. Add cold butter cubes. Use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse, crumbly sand with some pea-sized butter pieces remaining.
  7. Top and bake: Sprinkle streusel evenly over the sweet potato layer. Bake for 25-30 minutes until streusel is golden brown and edges are bubbly. Let cool for 10 minutes before serving.

Notes

For a dairy-free version, swap butter for vegan butter or refined coconut oil. For gluten-free, use almond flour or gluten-free all-purpose blend in the streusel. To prevent soggy streusel, drain potatoes well and don’t press topping into base. If streusel browns too quickly, tent with foil for last 10 minutes. Make extra streusel as it’s the best part. Leftovers reheat well in the oven to restore crunch.

Nutrition

Keywords: sweet potato casserole, kid-friendly, pecan streusel, easy recipe, 7 ingredients, Thanksgiving side, comfort food

Find it online: https://daintydine.com/kid-approved-sweet-potato-casserole-7-ingredient-easy-recipe/