Sweet Potato Casserole
This classic Sweet Potato Casserole is a holiday favorite featuring creamy mashed sweet potatoes topped with a buttery brown sugar pecan streusel. Perfect for Thanksgiving or Christmas, it’s a comforting, make ahead friendly side dish that everyone loves.
Ingredients
For the Sweet Potato Mixture:
- 3 pounds sweet potatoes about 3 large, peeled and cut into 1-inch chunks
- ¼ cup ½ stick unsalted butter, melted
- ¾ teaspoon salt
- ½ cup packed light brown sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs lightly beaten
For the Streusel Topping:
- ¼ cup ½ stick unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup pecans coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C) and set the oven rack in the middle position.
- Boil the sweet potatoes: Bring a large pot of water to a boil (no need to salt). Add sweet potato chunks and cook for 20–25 minutes, or until soft and tender. Drain and let cool slightly.
- Make the streusel topping: Melt the butter in a medium bowl (microwave or stovetop). Stir in brown sugar, flour, and cinnamon until crumbly. Add chopped pecans and mix well. Set aside.
- Prepare the sweet potato mixture: In a large bowl, mash the cooked sweet potatoes until smooth. Stir in melted butter, salt, brown sugar, and nutmeg. Add beaten eggs and mix until just combined.
- Assemble the casserole: Spread the sweet potato mixture evenly into a 2-quart baking dish. Sprinkle the streusel topping evenly over the top.
- Bake: Bake uncovered for 40 minutes, or until the topping is golden and crisp.
- Serve: Let cool slightly before serving warm.
Notes
Make Ahead & Storage Tips
- Refrigerate: Prepare the casserole up to 2 days in advance and refrigerate before baking.
- Freeze: Freeze the assembled, unbaked casserole for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.