Sweet Potato Casserole
Sweet Potato Casserole is one of those magical dishes that somehow bridges the gap between side dish and dessert. With its creamy, perfectly spiced sweet potato base and that irresistible pecan streusel topping, this casserole has become a staple at holiday gatherings and family dinners. I've refined this recipe to strike the perfect balance of sweetness and warmth, making it a crowd-pleaser that'll have everyone reaching for seconds.
Ingredients
- 4 large sweet potatoes about 3 pounds, peeled and cubed
- ½ cup unsalted butter melted
- ⅓ cup milk whole milk preferred
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pecans chopped
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup unsalted butter melted
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the sweet potatoes thoroughly and return them to the pot.
- Mash the potatoes while they're still hot, then add melted butter, milk, eggs, vanilla, brown sugar, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Transfer the sweet potato mixture to your prepared baking dish, spreading it evenly.
- In a medium bowl, combine all topping ingredients until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.