Description
This classic sweet potato casserole is creamy, lightly spiced, and topped with a crunchy pecan streusel. It’s an easy-to-make side dish that’s a holiday favorite, but so delicious you’ll want to make it year-round!
Ingredients
Units
Scale
- For the Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup chopped pecans
- 3 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Sweet Potato Mixture: In a large bowl, mix together the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until smooth. Pour into the prepared baking dish.
- Make the Topping: In a small bowl, combine brown sugar, flour, pecans, and melted butter. Mix until crumbly.
- Assemble & Bake: Sprinkle the topping evenly over the sweet potato mixture. Bake for 25-30 minutes, until the topping is golden and slightly crisp.
- Serve & Enjoy: Let cool slightly before serving.
Notes
- Marshmallow Option: If you prefer a marshmallow topping, replace the streusel with mini marshmallows and bake until golden brown (about 5 minutes).
- Make Ahead: Assemble the casserole a day ahead and refrigerate. Bake when ready to serve.
- Lighter Version: Use half the butter and swap brown sugar for maple syrup.
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg