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Sweet Potato Casserole

Sweet Potato Casserole - recipe card
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A classic Southern sweet potato casserole with a velvety, buttery sweet potato base and a crunchy pecan streusel topping. The natural sweetness shines through with warm spices, while the topping adds a satisfying textural contrast. Perfect as a holiday side dish or a cozy fall dessert.

Ingredients

Scale
  • For the sweet potato base:
  • 2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
  • 1/4 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • For the pecan streusel topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped pecans
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or a 2-quart casserole dish with butter or nonstick spray.
  2. Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and return to the pot.
  3. Mash the sweet potatoes with a potato masher or beat with an electric mixer until smooth. Add the melted butter, milk, granulated sugar, beaten egg, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined and creamy. Taste and adjust sweetness or spices if desired.
  4. Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula.
  5. In a medium bowl, combine the flour, brown sugar, and salt for the topping. Add the softened butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  6. Sprinkle the streusel topping evenly over the sweet potato mixture, covering the entire surface.
  7. Bake in the preheated oven for 30-35 minutes, until the topping is golden brown and the casserole is heated through and bubbly around the edges.
  8. Remove from the oven and let rest for 10 minutes before serving. This allows the casserole to set and makes it easier to portion.
  9. Serve warm as a side dish with roasted turkey, ham, or grilled chicken, or as a dessert with a dollop of whipped cream or vanilla ice cream.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: The baked casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat covered with foil in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave individual portions on high for 1-2 minutes. For a make-ahead version, prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add the topping just before baking.

Nutrition

Keywords: sweet potato casserole, sweet potato casserole recipe, Southern sweet potato casserole, pecan topping, holiday side dish, Thanksgiving recipe, sweet potato dessert, easy casserole, fall recipe, comfort food

Find it online: https://inagartencooks.com/sweet-potato-casserole/