Description
Sweet potato casserole brings pure comfort straight from my Southern kitchen to your table. Creamy mashed sweet potatoes get topped with a crunchy pecan streusel that makes this classic side dish a total crowd-pleaser during holiday meals.
Ingredients
Scale
Main Ingredients:
- 4 large sweet potatoes (about 3 lbs, 1.36 kg)
- 2 eggs
- ½ cup brown sugar
- ½ cup milk
Dairy and Fat Ingredients:
- ½ cup unsalted butter (melted)
- ¼ cup unsalted butter (melted)
- ¼ cup milk
Seasonings and Streusel Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- Pinch of salt
Instructions
- Fill a large pot with water and boil the sweet potatoes until they’re fork-tender, approximately 15 minutes. Ensure they’re cut into 1-inch cubes for even cooking.
- Drain the potatoes thoroughly and transfer them to a mixing bowl. Mash until completely smooth using a potato masher or electric mixer.
- Pour the melted butter, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt into the mashed potatoes. Blend until the mixture is creamy and well-incorporated.
- Grease a 9×13-inch baking dish with butter or cooking spray. Spread the sweet potato mixture evenly across the bottom, creating a smooth surface.
- Prepare the streusel by combining flour, brown sugar, melted butter, and chopped pecans in a separate bowl. Use your fingers to create a crumbly texture.
- Sprinkle the streusel topping generously over the sweet potato base, ensuring complete and even coverage.
- Preheat the oven to 350°F (175°C). Place the casserole in the center rack and bake for 30–35 minutes until the topping turns golden brown and crisp.
- Optional: During the final 10 minutes of baking, add a layer of marshmallows on top. Return to the oven and watch carefully until marshmallows are puffy and lightly caramelized.
Notes
- Use orange-fleshed sweet potatoes for the most vibrant color and rich, sweet flavor.
- Check potato tenderness by piercing with a fork; they should slide in easily without resistance.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend in the streusel topping.
- Make ahead by preparing the casserole a day before and refrigerating, then bake just before serving for maximum convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 319 kcal
- Sugar: 21 g
- Sodium: 72 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg