Description
This classic American sweet potato casserole is a perfect dessert or holiday side dish featuring creamy mashed sweet potatoes blended with sugar, vanilla, eggs, and butter, topped with a crunchy, buttery pecan streusel. Baked to golden perfection, it offers a delightful combination of smooth and crunchy textures that complement festive meals beautifully.
Ingredients
Units
Scale
Main Ingredients
- 8 Large Sweet Potatoes
- 1 cup White Granulated Sugar
- 2 tsps Salt
- 2 tsps Vanilla Extract
- 4 Eggs
- 1 Stick Melted Salted Butter
Streusel Topping
- 2 cups Light Brown Sugar
- 1 cup All Purpose Flour
- 2 cups Crushed Pecans
- 1 Stick Melted Salted Butter
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Bake the sweet potatoes: Poke holes in each sweet potato using a fork. Place them on a baking sheet lined with parchment paper and bake for about 1 hour or until a fork slides in easily, indicating they are fully tender.
- Cool and scoop: Cut the potatoes open carefully and allow them to cool slightly. Scoop the soft interior into a large mixing bowl, discarding the skins.
- Mix the filling: Add the white sugar, salt, vanilla extract, eggs, and melted salted butter to the sweet potatoes. Use a hand mixer to blend all ingredients together until smooth and creamy.
- Prepare the casserole dish: Grease a 9×13 inch baking dish and spread the sweet potato mixture evenly inside it.
- Bake the filling: Place the dish in the oven and bake for 35-45 minutes, or until the center is set and firm.
- Make the streusel topping: In a separate bowl, combine light brown sugar, all purpose flour, crushed pecans, and melted salted butter. Mix until the ingredients form a crumbly mixture.
- Top and bake again: Evenly distribute the streusel mixture over the baked sweet potato filling. Return the casserole to the oven and bake for an additional 15-20 minutes, or until the streusel topping is golden brown and crisp.
- Cool before serving: Allow the casserole to sit for at least 10 minutes after baking to let it set and cool slightly for best texture and flavor.
Notes
- To save time, sweet potatoes can be cooked in advance and refrigerated before assembling the casserole.
- For a nuttier flavor, toast the pecans lightly before adding to the streusel topping.
- Use a fork or potato masher if you don’t have a hand mixer, though the texture may be less smooth.
- This casserole can be prepared a day ahead; just add the streusel and bake just before serving.
- For a gluten-free version, substitute the all-purpose flour in the topping with almond flour or gluten-free flour blends.
Nutrition
- Serving Size: 1 slice (approximately 1/20 of casserole)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
