Sweet Potato Casserole Recipe

American · Side dish · 50 min total

A classic Southern side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel, perfect for holiday gatherings or a comforting weeknight dinner.

Ingredients

• 4 large sweet potatoes (about 3 lbs)
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar (for topping)
• 3 tablespoons unsalted butter, cold and cubed (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Peel sweet potatoes and cut into chunks. Boil in salted water until tender, about 15 minutes. Drain and mash.
3. In a large bowl, combine mashed sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg. Mix until smooth.
4. Spread sweet potato mixture evenly into the prepared baking dish.
5. In a separate bowl, combine pecans, flour, 1/2 cup brown sugar, and cold cubed butter. Use a pastry blender or fingers to mix until crumbly.
6. Sprinkle pecan topping evenly over the sweet potato mixture.
7. Bake for 25-30 minutes, until topping is golden and filling is set. Let cool for 5 minutes before serving.

Tips

• For a make-ahead option, prepare the casserole without topping, cover, and refrigerate up to 2 days. Add topping just before baking.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
• To toast pecans for extra flavor, spread on a baking sheet and bake at 350°F for 5-7 minutes before using.

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