Description
A classic Sweet Potato Casserole featuring creamy mashed sweet potatoes with a buttery, brown sugar, and pecan streusel topping, baked to golden perfection. This comforting dish is perfect for holiday meals or any cozy gathering.
Ingredients
Scale
Sweet Potato Base
- 4 lbs sweet potatoes
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup milk (anything but skim)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Topping
- 1/2 cup (70g) all-purpose flour
- 1/2 cup (110g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup chopped or broken pecans
- 1/4 cup (57g) unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil for easy cleanup.
- Bake Sweet Potatoes: Pierce each sweet potato twice on two sides, place on the prepared baking sheet, and bake until soft and cooked through, about 75 minutes. Once done, reduce the oven temperature to 350 degrees.
- Peel and Mash: Peel the sweet potatoes (the skins should come off easily) and transfer the flesh to a large mixing bowl. Mash thoroughly with a potato masher or press through a potato ricer. Allow the mashed potatoes to cool for 5 to 10 minutes to prevent the eggs from cooking in the next step.
- Mix Ingredients: Add the brown sugar, melted butter, milk, eggs, vanilla extract, salt, and black pepper to the mashed potatoes. Using an electric hand mixer, blend the mixture until everything is well combined and smooth.
- Prepare Casserole Dish: Pour the sweet potato mixture into a greased 12x8-inch casserole dish and spread evenly.
- Make Topping: In a separate medium bowl, mix the flour, brown sugar, cinnamon, and pecans with a fork, breaking up any brown sugar clumps with your fingertips. Pour the melted butter over the mixture and stir until evenly moistened, though initially it may seem dry.
- Apply Topping: Spread the pecan topping evenly over the sweet potato mixture in the casserole dish.
- Bake Casserole: Bake in the preheated oven at 350 degrees for about 40 minutes. During the last 10 minutes, tent the casserole loosely with foil if the topping is browning too fast to prevent burning.
- Serve: Remove from oven and serve warm for best flavor and texture.
Notes
- The 4 lbs of sweet potatoes will yield about 5 cups of mashed sweet potatoes.
- Use whole milk or 2% milk rather than skim for richer flavor and better texture.
- If pecans are unavailable, walnuts can be used as a substitute for the topping.
- Tenting with foil during baking prevents the topping from burning while allowing the casserole to heat through.
- Letting the mashed potatoes cool slightly prevents the eggs from cooking and curdling when mixed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
