Sweet Potato Casserole
Sweet Potato Casserole is a classic comfort food dish made with creamy mashed sweet potatoes, warm spices, and topped with either buttery pecans or a crunchy brown sugar streusel. Perfect for holidays like Thanksgiving and Christmas, this casserole is both savory and sweet, making it a crowd-pleasing side dish.
Ingredients
For the sweet potato base:
- 4 large sweet potatoes about 3 lbs, peeled and cubed
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ¼ cup milk or heavy cream
- 2 eggs beaten
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
For the topping (streusel):
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter melted
- ½ cup chopped pecans
Instructions
- Prepare sweet potatoes: Boil or steam sweet potatoes until tender (about 15 minutes). Drain and mash until smooth.
- Make base mixture: In a large bowl, combine mashed sweet potatoes, butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy.
- Assemble casserole: Spread the sweet potato mixture evenly in a greased 9x13-inch baking dish.
- Prepare streusel topping: In a small bowl, mix flour, brown sugar, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato base.
- Bake: Bake at 350°F (175°C) for 30–35 minutes until the topping is golden brown.
- Optional marshmallow topping: During the last 10 minutes of baking, add marshmallows on top and bake until melted and lightly golden.
- Serve warm: Perfect as a Thanksgiving or Christmas side dish.
Notes
- Make ahead: Assemble casserole without baking and refrigerate for up to 2 days. Add topping right before baking.
- Nut-free option: Skip the pecans or replace with oats for crunch.
- Extra creamy: Use heavy cream instead of milk for a richer texture.
- Double topping: Use both pecan streusel and marshmallows for an indulgent version.