Sweet Potato Casserole
Silky smooth mash of roasted sweet potatoes blended with butter, milk, and warm spices, topped with a crunchy pecan streusel. Make-ahead friendly and ideal for holiday gatherings.
Ingredients
Sweet Potato Mixture
- 5 medium sweet potatoes about 4 pounds
- 0.5 cup unsalted butter melted
- 0.5 cup milk
- 0.5 cup light brown sugar packed
- 2 large eggs beaten
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Pecan Topping
- 0.5 cup light brown sugar packed
- 0.33 cup all-purpose flour
- 0.5 cup chopped pecans
- 4 Tablespoons unsalted butter cold and diced
Instructions
Sweet Potato Mixture
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Scrub sweet potatoes and pierce several times with a fork. Place on the prepared sheet and bake until tender, 45 to 55 minutes.
- Remove sweet potatoes and reduce oven temperature to 350°F.
- Let potatoes cool slightly, then peel and transfer flesh to a large bowl.
- Add melted butter, milk, light brown sugar, beaten eggs, vanilla extract, ground cinnamon, and salt. Mash until smooth and glossy.
- Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly.
Pecan Topping
- In a medium bowl, combine brown sugar, flour, and chopped pecans. Cut in cold, diced butter until the topping resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potatoes and bake at 350°F for 25 to 30 minutes, or until the topping is golden and the casserole is heated through.
Notes
Personal Testing Note: Rotate the pan halfway through baking to ensure even browning.
I recommend microwaving the peeled potatoes in 2-minute bursts if you're short on time.
Reheat covered at 350°F to maintain moisture.
I recommend microwaving the peeled potatoes in 2-minute bursts if you're short on time.
Reheat covered at 350°F to maintain moisture.
Nutrition
Serving: 200gCalories: 363kcalCarbohydrates: 53g
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