In this down-home sweet potato casserole, a crunchy pecan streusel banana bread with streusel topping the traditional marshmallow topping. Don’t get fancy on me, just make the standards really special.
That’s why this down-home sweet potato casserole is always a big hit. It’s an old southern specialty that graces almost every holiday table. Instead of the traditional marshmallow topping, I cover the mashed sweet potatoes with a crunchy brown sugar-pecan streusel. Like most sweet potato sides, this one goes with dinner but you might be inclined to eat it for dessert. This can be confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. How to make sweet potato casserole with pecan streusel Bring a large pot of water to a boil. Add the brown sugar, flour, and cinnamon.
Stir to combine and set aside. If you’d like to break up the preparation of this dish a bit, feel free to make and refrigerate the streusel a few days ahead. Or, if you really want to get a head start, assemble and refrigerate the whole casserole up to two days ahead of time. Bake right before serving for best results. I’d love to know how it turned out! Please let me know by leaving a review below. F and set an oven rack in the middle position.