Ingredients
3 pounds sweet potatoes (about 4–5 medium potatoes)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1/3 cup milk or heavy cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Pecan Streusel Topping:
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
A pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar 2.5-quart casserole dish.
2. Cook the sweet potatoes until they are very tender by either boiling for 20–25 minutes or baking at 400°F (200°C) for 45–60 minutes. Peel the skins after they cool slightly.
3. In a large bowl, mash the sweet potatoes until smooth using a masher or electric mixer.
4. Add the sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Mix well until fully combined and creamy.
5. Spread the sweet potato filling evenly into the prepared baking dish.
6. In a separate bowl, mix chopped pecans, brown sugar, flour, and a pinch of salt. Pour melted butter over and stir with a fork until crumbly.
7. Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
8. Bake for 30–35 minutes, until the filling is set and the topping is golden brown and bubbling.
9. Let the casserole cool for at least 10 minutes before serving.
Notes
For the best flavor, use deep orange-flesh sweet potatoes like Garnet or Jewel varieties.
Make the filling and topping a day ahead, store separately, and assemble just before baking.
Leftovers keep well for up to 4 days in the fridge and reheat beautifully in the oven.
To make it nut-free, substitute oats for pecans or top with mini marshmallows in the last 10 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg