Sweet Potato Casserole
intro
Creamy, warmly spiced sweet potato filling topped with crunchy brown sugar pecan streusel, a cozy, beloved staple of American holiday dinner tables.
Ingredients
Steps
Boil the Sweet Potatoes
Place 900g cubed peeled sweet potatoes in a large stockpot, cover with 2cm of cold water mixed with 1 teaspoon of table salt, bring to a rolling boil over medium-high heat, then reduce heat to medium to maintain a gentle simmer for 12–15 minutes, until a fork slides through the cubes with no resistance. Drain fully in a colander for 2 minutes to remove all excess trapped water to avoid a watery casserole.
Preheat Oven, Grease Baking Dish
While the sweet potatoes cook, preheat your oven to 175°C (350°F), then grease the bottom and sides of a 23cm x 33cm (9x13 inch) glass baking dish with 1 teaspoon of softened butter to create a non-stick surface.
Mix the Sweet Potato Filling
Transfer the drained, still-warm sweet potatoes to a large mixing bowl. Add 60g melted butter, 50g packed brown sugar, 120ml warm whole milk, 2 beaten eggs, 5ml vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Mash with a potato masher until no large lumps remain, then stir for 30 seconds to form a smooth, uniformly orange creamy mixture.
Make the Pecan Streusel Topping
Make the pecan streusel topping in a separate medium mixing bowl: combine 65g all-purpose flour and 100g packed brown sugar, stir to fully mix. Add 57g ice-cold cubed butter, and use your fingertips to rub the butter into the dry ingredients until the mixture forms coarse, pea-sized crumbs. Stir in 100g roughly chopped pecans until evenly distributed.
Assemble the Casserole
Pour the smooth sweet potato filling into the prepared buttered baking dish, and use a rubber spatula to spread it into a perfectly even layer across the dish bottom. Sprinkle the pecan streusel topping evenly over the entire surface, covering the filling completely with no bare orange spots.
Bake the Casserole
Place the assembled casserole on the middle rack of the preheated 175°C (350°F) oven, and bake for 35–40 minutes, until the streusel is deep golden brown and the edges of the sweet potato filling are bubbling gently around the dish sides.
Let the Casserole Rest
Remove the baked casserole from the oven, and let it rest at room temperature for 10 minutes to allow the filling to set before serving, as the filling will be very loose straight out of the oven and firm up as it cools slightly.
Tips
2.Keep streusel butter ice cold; warm or room-temperature butter melts too quickly in the oven, creating a soggy, dense topping instead of a light, crunchy crumble.
3.For a deeper, caramelized sweet potato flavor, roast cubed sweet potatoes on a sheet pan at 200°C (400°F) for 25 minutes instead of boiling them, then mash as directed.
OMG this is SO good! I made this for our Sunday family dinner last night and my two picky boys went back for seconds, even asked if we could have it again for Thanksgiving. The pecan streusel has the perfect crunch, not too sweet either. Total game changer for our usual sweet potato side rotation!
Wait, can I use canned sweet potatoes instead of fresh? I’m still getting the hang of cooking from scratch and don’t want to mess this up for my first Friendsgiving!
Brought this to my office potluck yesterday and the whole pan was gone in 10 minutes! Multiple people asked for the recipe, I told them it’s so easy even a beginner could nail it. Only thing I added was a tiny pinch of cinnamon to the streusel, chef’s kiss.
Meal prepped this for the week and it reheats so well! I was worried the streusel would get soggy in the fridge but it stays crunchy even after 30 seconds in the microwave. Super cheap to make too, way better than the sad cafeteria sides.
I’ve been making sweet potato casserole for 50 years and this recipe is the best one I’ve tried yet! The balance of sweet and salty in the pecan topping is perfect, none of that cloying marshmallow mess my granddaughter used to beg for. Now she asks for this version every year.
Made this today for our early Thanksgiving test run and the only note my husband had was “make a double batch next time”. The cook time was exactly as listed, super straightforward no fancy steps. I did use light brown sugar instead of dark for the filling and it was still perfect.
Quick question — can I assemble this the night before and bake it the next day? I’m hosting 12 people for Thanksgiving and trying to get as much prep done ahead of time as possible.
I was skeptical a sweet potato casserole could be this good without marshmallows but wow, the pecan streusel is unreal. It’s nutty, buttery, has the perfect crumble, and doesn’t overpower the creamy sweet potato base. 10/10, will be making this for every holiday from now on.
Took this on our post-hike potluck in the Rockies last weekend and it was a hit even at 7,000 feet! I did have to add about 10 minutes to the bake time but that’s standard for high altitude. So cozy after a cold morning outside.
This recipe is a staple in my holiday spread now! I make it every year for Thanksgiving and Christmas, and I always get asked to bring it to friends’ parties too. Pro tip: toast the pecans for 5 minutes before making the streusel for extra nutty flavor, trust me.
I swapped the butter for vegan butter and used oat milk in the filling and it turned out perfectly! My dairy-free kiddo was so excited to eat a holiday side that didn’t feel like a “special diet” afterthought. The whole family loved it, no one even noticed the swaps.
Made this as a side for our weekend BBQ and it paired so well with smoked brisket! Who knew sweet potato casserole wasn’t just for Thanksgiving? The sweet and savory combo with the smoky meat was unreal. My friends are already requesting it for our next cookout.
I’m notoriously bad at cooking — I once burned boxed mac and cheese — but this was so easy I actually pulled it off! The directions were super clear, no weird ingredients, and my family thought I spent hours on it. Only small issue was my streusel was a little clumpy? Not a big deal, still tasted amazing.
This tastes exactly like the sweet potato casserole my grandma used to make for Thanksgiving, minus the marshmallow top she started adding in the 90s. The sweet potato filling is so smooth and creamy, the streusel is buttery and crunchy, pure nostalgia in a pan. I cried a little when I took the first bite.
Made this gluten free by swapping the all purpose flour in the streusel for a 1:1 GF baking flour and it turned out perfectly! No weird texture, no off flavor, even my gluten-eating brother said it was the best sweet potato casserole he’d ever had. So happy to have a holiday side I can eat too!
How far in advance can I make the streusel? I’m trying to split up all my Thanksgiving prep over the week so I don’t get overwhelmed day of. This is my first time hosting so I’m over here stressing hard!
I made a lighter version by cutting the sugar in the filling by 1/3 cup and it was still plenty sweet! The pecans add so much richness you don’t even miss the extra sugar. Great for anyone who doesn’t love super sweet holiday sides. My team loved it after our long run last Saturday.
Made this for my husband’s homecoming dinner last week after his 6 month deployment and he said it tasted better than any restaurant side he’s had while traveling. It’s such a cozy, comforting dish, perfect for welcome home meals, holidays, or just a random Tuesday dinner. 10/10, will be in our regular rotation forever.