Description
A holiday classic, this Southern sweet potato casserole features a smooth, spiced sweet potato filling topped with a buttery pecan streusel. Creamy, crunchy, and irresistibly festive, it’s the perfect side dish for Thanksgiving or Christmas.
Ingredients
- 4 cups (960 g) cooked and mashed sweet potatoes (about 4 large potatoes)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) evaporated milk or whole milk
- 2 large eggs, lightly beaten
- 1/2 cup (110 g) light brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (55 g) cold unsalted butter, cubed
- 1 cup (115 g) chopped pecans
Instructions
1. Cook the sweet potatoes until tender by baking them whole at 400°F (200°C) for 45–60 minutes. Scoop out flesh and mash to measure 4 cups (960 g). Place in a large mixing bowl.
2. Add melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mash or mix until smooth and creamy.
3. When mixture is warm (not hot), whisk in beaten eggs until combined. Spread into a greased 9×13-inch baking dish.
4. In a separate bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs, then stir in pecans.
5. Sprinkle topping over sweet potato filling. Bake at 350°F (175°C) for 30–40 minutes, until set and golden.
6. Remove from oven and let rest 10–15 minutes before serving.
Notes
Make-ahead friendly: assemble up to a day in advance and bake before serving.
Try canned sweet potatoes for convenience or swap in a marshmallow topping for a sweeter version.
Make it dairy-free by using vegan butter and coconut milk.
Ensure filling is cooled before adding eggs to avoid scrambling.