Description
This Sweet Potato Casserole is a comforting and classic dish perfect for holiday meals or cozy dinners. Made with tender mashed sweet potatoes blended with a hint of cinnamon and vanilla, and topped with a crunchy pecan streusel, this casserole combines creamy and crunchy textures for a delightful side dish that will please any crowd.
Ingredients
Main Ingredients
- 3 large sweet potatoes, peeled and cubed (about 2 lbs.)
- ½ cup salted butter, divided (113g)
- ¼ cup whole milk (2 fl oz.)
- 2 eggs, beaten
- ½ cup brown sugar, divided (100g)
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
Pecan Streusel Topping
- ½ cup chopped pecans (55g)
- ¼ cup all-purpose flour (30g)
- Remaining ¼ cup brown sugar
- Remaining ¼ cup melted butter (from the ½ cup salted butter)
Instructions
- Grease and preheat: Grease a 9×9-inch baking dish with butter or non-stick spray. Preheat your oven to 350°F (177°C) to prepare for baking the casserole.
- Boil sweet potatoes: Place the peeled and cubed sweet potatoes into a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain thoroughly.
- Mash the sweet potatoes: Using a potato masher or mixer, mash the boiled sweet potatoes until smooth without lumps, creating a creamy base for the casserole.
- Mix the sweet potato filling: To the mashed sweet potatoes, add 4 tablespoons (¼ cup) of the butter, whole milk, beaten eggs, ¼ cup brown sugar, ground cinnamon, salt, and vanilla extract. Mix everything thoroughly until smooth and creamy.
- Spread the filling: Evenly spread the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.
- Prepare the pecan streusel: In a small bowl, combine the chopped pecans, all-purpose flour, and the remaining ¼ cup brown sugar. Pour in the remaining ¼ cup of melted butter and stir until a sandy, crumbly texture forms, creating the topping.
- Top the casserole: Sprinkle the pecan streusel mixture evenly over the sweet potato layer in the baking dish, covering the surface completely.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the streusel topping is golden brown and the casserole is set and slightly firm to the touch.
- Cool and serve: Remove the casserole from the oven and allow it to cool slightly, about 5 to 10 minutes, before serving. This resting time lets the flavors meld and makes for easier serving.
Notes
- For a sweeter casserole, increase brown sugar slightly in the filling or topping.
- To save time, sweet potatoes can be roasted ahead of time instead of boiled, but boiling keeps them moist for mashing.
- Ensure not to overmix the pecan streusel; it should remain crumbly to achieve the perfect crunchy texture.
- This dish can be made a day in advance and heated gently before serving.
- Use salted butter as called for to balance the sweetness; if unsalted butter is used, consider adding a pinch more salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
