Sweet Potato Casserole
This sweet potato casserole features a creamy base topped with a crunchy pecan streusel, perfect for holiday gatherings and cozy dinners.
Ingredients
Main Ingredients
- 4 lb sweet potatoes (6–7 large), peeled and cut into 1-inch cubes
- 4 pieces eggs, beaten
- 1 cup milk Use half-and-half for a richer filling.
- 1/4 cup butter, melted (for filling)
- 1 tsp vanilla extract
- 3/4 cup white sugar Adjust to taste for sweetness.
- 1 1/2 tsp salt
Optional Ingredients
- 1–2 tsp cinnamon For warm spice.
- 1 pinch nutmeg
- 1 tsp orange zest For brightness.
- 1 cup mini marshmallows If you want a classic twist.
Streusel Topping
- 1/2 cup packed brown sugar
- 1/3 cup flour Or use a 1:1 gluten-free blend.
- 1/4 cup butter, chilled and cubed
- 1 cup chopped pecans Can be substituted with walnuts.
Instructions
Preparation
- Add sweet potato cubes to a large pot and cover with water.
- Bring to a boil, then cook until fork-tender, about 20–25 minutes.
- Drain well and mash until smooth (or leave a few small lumps if you like a rustic texture).
Mixing / Assembling
- Preheat oven to 350°F.
- In a large bowl, combine mashed sweet potatoes, beaten eggs, milk, melted butter, vanilla, white sugar, and salt.
- Mix until smooth and creamy. Transfer to a 3-quart baking dish and spread evenly.
Cooking / Baking
- Make the streusel: mix brown sugar and flour in a bowl.
- Add chilled butter and cut it in using a pastry blender (or pinch with fingertips) until it looks like coarse crumbs.
- Stir in chopped pecans.
- Sprinkle topping evenly over the sweet potato layer.
- Bake 45–50 minutes, until hot throughout and the topping is lightly browned.
Resting / Finishing
- Let casserole cool for 10–15 minutes before serving so it sets slightly and slices cleaner.
- Serve warm.
Notes
Tip for best texture: Drain sweet potatoes thoroughly—extra water can make the filling loose. Can be assembled in advance and refrigerated for up to 24 hours before baking.