Sweet Potato Casserole
A classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 0.5 cup unsalted butter, melted
- 0.5 cup milk
- 0.5 cup brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup chopped pecans
- 0.5 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.25 cup unsalted butter, cold and cubed
- 0.25 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until tender. Drain well.
- Mash the sweet potatoes in a large bowl. Stir in melted butter, milk, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg until smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a medium bowl, combine pecans, flour, brown sugar, cold butter, and cinnamon. Use a pastry cutter or fingers to mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 40–45 minutes, or until the topping is golden brown and the casserole is heated through.
- Let cool for 10 minutes before serving.
Notes
Serve warm as a delicious holiday side dish. Leftovers can be stored in the refrigerator for up to 3 days.