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Sweet Potato Casserole

A holiday classic with creamy mashed sweet potatoes topped with a crunchy pecan streusel. The perfect balance of cozy and indulgent.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 3 lbs sweet potatoes peeled and cubed
  • 1/4 cup unsalted butter melted
  • 1/4 cup brown sugar
  • 1/4 cup milk or cream
  • 2 eggs beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Pecan Streusel Topping
  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 3 tablespoons cold butter cubed

Method
 

  1. Preheat oven to 350°F (175°C). Boil sweet potatoes in salted water for 15 minutes until very tender. Drain well.
  2. Mash sweet potatoes until smooth. Mix in butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt.
  3. Spread potato mixture into a greased 9x13 inch baking dish.
  4. Make the streusel: combine pecans, flour, and brown sugar. Cut in cold butter until crumbly. Sprinkle over the potatoes.
  5. Bake for 25–30 minutes until topping is golden and the casserole is heated through.

Notes

Can be assembled a day ahead. Cover and refrigerate, then bake when ready. Add 10 minutes to baking time if going in cold from the fridge.