Sweet Potato Casserole with Pecans
A Southern holiday classic featuring silky mashed sweet potatoes topped with a buttery brown sugar pecan streusel. Rich and sweet with a satisfying crunchy topping.
Ingredients
- 4 lbs sweet potatoes, peeled, cubed
- 6 tbsp unsalted butter, softened
- 1/4 cup brown sugar (for filling)
- 2 large eggs, beaten
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup pecan halves, roughly chopped
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (for topping), packed
- 6 tbsp unsalted butter (for topping), cold, cubed
- 1/2 tsp ground cinnamon
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2
Place 4 lbs peeled, cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well.
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3
Mash the drained sweet potatoes until smooth. Beat in 6 tbsp softened unsalted butter, 1/4 cup brown sugar (for filling), 2 beaten large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/2 tsp salt until fully combined. Spread evenly into the prepared baking dish.
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4
In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar (for topping), and 1 cup roughly chopped pecan halves. Work in 6 tbsp cold, cubed unsalted butter (for topping) with your fingers until the mixture resembles coarse crumbs. Scatter evenly over the sweet potato layer.
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5
Bake uncovered for 30-35 minutes until the topping is golden brown and the filling is set and bubbling at the edges. Let rest 5 minutes before serving.