Sweet Potato Casserole
A creamy sweet potato mash under a crunchy pecan streusel, ideal for holiday gatherings and make-ahead comfort meals.
Ingredients
Potato Mixture
- 3 lb sweet potatoes peeled and cubed
- 0.5 cup unsalted butter melted
- 0.5 cup milk
- 0.333 cup packed brown sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
Streusel Topping
- 0.333 cup all-purpose flour
- 0.5 cup brown sugar
- 4 Tbsp unsalted butter melted
- 1 cup chopped pecans
Instructions
Potato Mixture
- Preheat oven to 400°F (200°C). Spread sweet potatoes on a foil-lined baking sheet and roast 45–50 minutes until tender and fragrant.3 lb sweet potatoes
- Drain any excess liquid. In a large bowl, mash roasted potatoes with melted butter, milk, brown sugar, eggs, vanilla, cinnamon, and salt until smooth and creamy.3 lb sweet potatoes, 0.5 cup unsalted butter, 0.5 cup milk, 0.333 cup packed brown sugar, 2 large eggs, 1 tsp vanilla extract, 0.5 tsp ground cinnamon, 0.25 tsp salt
- Transfer the mash to a greased 9×13-inch baking dish, smoothing the top.
Streusel Topping
- In a bowl, combine flour, brown sugar, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato layer.0.333 cup all-purpose flour, 0.5 cup brown sugar, 4 Tbsp unsalted butter
- Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and the casserole is bubbling around the edges.
Notes
Cut sweet potatoes into uniform 1-inch cubes to ensure even roasting and consistent texture.
Let the casserole cool uncovered for 15 minutes before covering and refrigerating; this prevents soggy topping.
Always reheat leftovers to an internal temperature of 165°F (74°C) for safe serving.