Sweet Potato Casserole (Classic)
A classic sweet potato casserole topped with a crunchy pecan streusel, perfect for holidays.
20 mins
Prep Time
40 mins
Cook Time
8
Servings
Ingredients
- 4 cups mashed sweet potatoes (about 3-4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Peel and cube the sweet potatoes. Boil in a pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
In a large bowl, mix the mashed sweet potatoes with granulated sugar, eggs, milk, 1/4 cup melted butter, vanilla extract, and salt until well combined.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a separate bowl, combine brown sugar, flour, chopped pecans, and 1/3 cup melted butter to make the streusel topping.
Sprinkle the streusel topping evenly over the sweet potato mixture.
Bake for 30-40 minutes, or until the topping is golden brown and the casserole is heated through.
Chef's Tips
- Make Ahead: Prepare the casserole a day in advance and refrigerate. Add the topping just before baking.
- Texture Tip: For extra smooth sweet potatoes, use a hand mixer or food processor.
- Nut-Free Option: Substitute pecans with rolled oats for a nut-free version.
- Sweetness Adjustment: Reduce sugar slightly if your sweet potatoes are very sweet.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream for a decadent dessert.
