Casserole loves you ❤️ ...
Sweet potato casserole recipe
🥕 Ingredients
📋 Complete List
💡 Click on items to check them off
- 4 large sweet potatoes, peeled and cubed for the perfect base of the casserole
- 1/2 cup brown sugar, packed for a deep caramel flavor
- 1/2 cup unsalted butter, melted for richness
- 1/3 cup milk, to achieve a creamy texture
- 2 large eggs, lightly beaten for structure
- 1 teaspoon vanilla extract, for a hint of warmth
- 1/2 teaspoon ground cinnamon, to complement the sweet potatoes
- 1/4 teaspoon ground nutmeg, for a subtle spicy note
- 1/4 teaspoon salt, to enhance the flavors
- 1 cup pecans, chopped for a crunchy topping
- 1/2 cup all-purpose flour, for the streusel mixture
- 1/2 cup brown sugar, for the streusel topping
- 4 tablespoons unsalted butter, cold and cubed for the streusel
📝 Instructions
Preheat your oven to 375F and arrange a rack in the middle for optimal heat distribution.
Place the cubed sweet potatoes in a large pot and cover with cold water; bring to a boil and cook until tender, about 15 minutes.
Drain the sweet potatoes and transfer to a mixing bowl; mash until smooth and allow to cool slightly.
Stir in brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt until well combined and creamy.
Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it out evenly with a spatula.
In a separate bowl, mix together the pecans, flour, and brown sugar for the topping; cut in the cold butter until crumbly.
Sprinkle the pecan streusel evenly over the sweet potato base.
Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the edges are bubbly.
💡 Chef's Tips
For a smoother texture, use a hand mixer to beat the cooked sweet potatoes before adding the other ingredients.
Toast the pecans before adding them to the streusel for an enhanced nutty flavor.
Let the casserole sit for 10-15 minutes after baking to make serving easier and the flavors more pronounced.
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Substitute the butter with a vegan butter alternative, use almond milk, and choose a flax egg or egg replacer for the eggs.
Absolutely, simply cut all the ingredients in half and bake in an 8x8 inch dish.
Walnuts or almonds are great substitutes for pecans in the streusel topping.
Leftovers should be covered and refrigerated for up to 4 days.
Yes, you can reduce the brown sugar to 1/4 cup in both the sweet potato mixture and the streusel topping.