Best Sweet Potato Casserole
Add warmth and flavor to your holiday meal with this delicious sweet potato casserole! Creamy sweet potato filling topped with a crunchy pecan streusel.
Ingredients
- 2 ½ to 3 pounds sweet potatoes
- ½ cup softened unsalted butter, plus more for the baking dish
- ¾ cup packed brown sugar, light or dark
- ½ tsp fine salt
- ½ cup milk
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
For the Topping
- ½ cup packed brown sugar, light or dark
- ½ cup all-purpose flour
- ½ cup cold butter, diced
- 1 pinch fine salt
- 1 ½ cups chopped pecans
Recommended Equipment
Instructions
- Scrub the sweet potatoes and place them in a large saucepan. Cover with water and bring to a boil. Lower the heat to medium and cover the pan. Cook for 40 to 55 minutes or until they are tender. Drain and let them stand until cool enough to handle.2 1/2 to 3 pounds sweet potatoes
- Slip the skins off of the sweet potatoes and place them in a large bowl with 1/2 cup of softened unsalted butter, 3/4 cup of brown sugar, and 1/2 teaspoon of salt. Use an immersion blender, potato masher, or electric mixer to beat the sweet potato mixture until smooth.1/2 cup softened unsalted butter | 3/4 cup packed brown sugar | 1/2 tsp fine salt
- Combine the milk, eggs, and vanilla in a separate small bowl. Whisk until smooth. Add the egg mixture to the sweet potato mixture and whisk until well blended.1/2 cup milk | 3 large eggs | 1 tsp vanilla extract
- Heat the oven to 375°F and butter a 2 1/2-quart baking dish.
- Combine 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, 1/2 cup of cold butter, and a pinch of salt in a bowl. Using your fingers, work the butter into the flour and sugar mixture to form crumbs. Work the pecans into the crumbs.1/2 cup packed brown sugar | 1/2 cup all-purpose flour | 1/2 cup cold butter, diced | 1 pinch fine salt | 1 1/2 cups chopped pecans
- Transfer the sweet potato filling to the prepared baking dish and spread it evenly. Sprinkle the pecan mixture over the filling.
- Bake the casserole in the preheated oven for 35 to 45 minutes or until the center of the filling is set and the topping is browned.
Let the sweet potatoes cool just enough so they’re not piping hot before adding the egg mixture. That helps avoid any chance of the eggs starting to cook on contact.
Nutrition
Calories: 433kcalCarbohydrates: 48gProtein: 5gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 88mgSodium: 299mgPotassium: 443mgFiber: 4gSugar: 27gVitamin A: 13970IUVitamin C: 2mgCalcium: 81mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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