Description
A classic and comforting Sweet Potato Casserole featuring smooth mashed sweet potatoes topped with a crunchy pecan and brown sugar streusel, baked to golden perfection. This dish combines creamy, sweet, and nutty flavors, making it a perfect side for holiday meals or year-round dinners.
Ingredients
Scale
Sweet Potato Mixture
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 1/2 cup evaporated milk (or substitute cream or half and half)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup butter, melted
Topping
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
Instructions
- Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them just over halfway (about 3-4 inches). Bring the water to a boil, then reduce to a medium simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 20-40 minutes depending on size. Avoid overcooking to prevent mushiness.
- Peel Potatoes: Drain the water and transfer the sweet potatoes to a plate or cutting board to cool. Once cool enough to handle, peel off the skins and place the potatoes into a large mixing bowl.
- Mix: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the sweet potatoes. Mash the mixture smooth starting with a potato masher, then use an electric mixer on low speed for about 45 seconds for a creamy consistency.
- Prepare Casserole Dish: Lightly grease a casserole dish approximately 8×11″, 9×13″, or a deep 10″ pie pan. Pour the sweet potato mixture into the dish, spreading it evenly.
- Make Topping: In a mixing bowl, combine the flour, brown sugar, and chopped pecans. Add butter and cut it into the dry ingredients using a fork or pastry blender until the mixture is well combined with a crumbly texture. Sprinkle this topping evenly over the sweet potato filling.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 35-40 minutes until the topping is golden brown and crisp.
- Storage: Store any leftovers in the refrigerator, covered, for up to 4-5 days.
Notes
- Marshmallow Topping: For a different topping, replace the pecan streusel with a layer of miniature marshmallows and bake for about 25 minutes or until marshmallows are puffed and golden.
- Nut Allergy: Omit pecans or replace them with ½ cup rolled oats for added texture without nuts.
- Make-Ahead Instructions: Prepare the sweet potato mixture up to 2 days in advance and smooth it into the baking dish. Keep the topping separate and add it just before baking.
Nutrition
- Serving Size: 1/15 of casserole
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
