Sweet Potato Casserole
Creamy, sweet, and topped with a crunchy pecan streusel, this Sweet Potato Casserole is the perfect holiday side dish. Easy to make and always a hit!
Ingredients
For the Sweet Potato Filling:
- Sweet potatoes 3 large or 4 medium, about 2 lbs – Peeled and cut into chunks for easy mashing.
- Unsalted butter 4 tbsp, melted – Adds richness and a velvety texture.
- Brown sugar ½ cup, packed – Brings a deep, caramel-like sweetness.
- Milk ¼ cup, whole or evaporated – Helps create a creamy consistency.
- Eggs 2, lightly beaten – Essential for binding the mixture and creating structure.
- Vanilla extract 1 tsp – Enhances the natural sweetness of the potatoes.
- Cinnamon ½ tsp & Nutmeg (¼ tsp) – Warm spices that add cozy, holiday flavor.
- Salt ¼ tsp – Balances the sweetness and enhances all the flavors.
For the Crunchy Pecan Topping:
- Chopped pecans ½ cup – Adds the signature crunch to every bite.
- Brown sugar ⅓ cup, packed – Sweetens and caramelizes beautifully.
- Flour ¼ cup, all-purpose – Helps create a crispy texture.
- Unsalted butter 3 tbsp, melted – Brings everything together for a golden, buttery topping.
Instructions
Prep the Sweet Potatoes
- Start by peeling and cutting the sweet potatoes into large chunks. Place them in a large pot, cover them with water, and bring to a boil. Cook until fork-tender, approximately 15 to 20 minutes. Drain the water completely to prevent excess moisture in your casserole.
- Tip: For extra depth of flavor, you can roast the sweet potatoes instead of boiling them. This brings out their natural sweetness and gives a slightly caramelized taste!
Mash and Mix the Filling
- Drain the sweet potatoes and transfer them to a large bowl. Mash until smooth using a masher or hand mixer. Stir in the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until everything is evenly combined and the mixture is creamy.
- Tip: If you like a chunkier texture, mash the potatoes lightly, leaving some small pieces for added bite.
Assemble the Casserole
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Spread the sweet potato mixture evenly and smooth the top.
Make the Pecan Topping
- In a small bowl, combine the chopped pecans, brown sugar, flour, and melted butter. Stir everything together until the mixture resembles a coarse crumble. Sprinkle topping evenly.
- Variation: If you prefer a marshmallow topping, omit the pecan mixture and instead sprinkle mini marshmallows over the surface of the casserole.
Bake to Perfection
- Place the casserole in the preheated oven and bake for 25–30 minutes, or until the topping is golden brown and slightly crisp. If using marshmallows, bake until they are puffed and lightly toasted.
- Tip: Let the casserole cool for about 5–10 minutes before serving to allow the flavors to settle.
Notes
Nutrition Information (Per Serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Sugars: 25g
- Protein: 4g
- Sodium: 220mg