Classic Sweet Potato Casserole Recipe

Introduction

Classic Sweet Potato Casserole is a comforting and festive side dish perfect for holidays or any cozy meal. Creamy mashed sweet potatoes are topped with a crunchy pecan streusel, creating a delightful balance of flavors and textures.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, melted (57g)
• ¼ cup granulated sugar (50g)
• ¼ cup packed light brown sugar (for base)
• ½ cup whole milk (113g)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ teaspoon salt, divided
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger (optional)
• ½ cup all-purpose flour (71g)
• ¾ cup packed light brown sugar (for streusel)
• 1 cup chopped pecans (113g)
• 6 tablespoons unsalted butter, melted (85g)

Instructions

1. Step 1: Peel and cut the sweet potatoes into 1-inch chunks. Place them in a large pot, cover with cold water by an inch, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well and transfer to a large mixing bowl. Mash until smooth.
2. Step 2: Add melted butter, granulated sugar, light brown sugar, milk, beaten eggs, vanilla extract, half of the salt, cinnamon, nutmeg, and optional ginger to the mashed sweet potatoes. Mix thoroughly until smooth and creamy. Taste and adjust seasonings if needed.
3. Step 3: In a medium bowl, combine flour, light brown sugar, chopped pecans, melted butter, and the remaining salt. Mix with a fork or fingertips until the mixture resembles coarse crumbs.
4. Step 4: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the streusel topping evenly over the surface. Bake for 25-35 minutes until the filling is set and the topping is golden and crunchy. If the topping browns too quickly, tent the dish loosely with foil for the last 10-15 minutes.
5. Step 5: Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes to firm up. Serve warm and enjoy!

Tips & Variations

• For extra flavor, roast the sweet potatoes instead of boiling them to deepen their natural sweetness.
• Substitute pecans with walnuts or almonds for a different nutty crunch.
• Add a pinch of cayenne pepper to the streusel for a subtle spicy kick.
• Use coconut milk instead of whole milk for a dairy-free option with a slight tropical note.

Storage

Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it just before serving, adding a few extra minutes to the baking time if needed.

What can I do if I don’t have pecans?

Walnuts or almonds make great substitutes and provide a similar crunchy texture. If you prefer no nuts, you can omit them and increase the flour and sugar slightly to maintain the streusel consistency.

Classic Sweet Potato Casserole Recipe

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4.7 from 117 reviews

Classic Sweet Potato Casserole is a comforting and crowd-pleasing side dish featuring smooth mashed sweet potatoes blended with buttery sweetness and warm spices, topped with a crunchy, nutty pecan streusel. Perfect for holiday meals or cozy family dinners.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, melted (57g)
• ¼ cup granulated sugar (50g)
• ¼ cup packed light brown sugar
• ½ cup whole milk (113g)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ teaspoon salt (divided)
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger (optional)

Streusel Topping

• ½ cup all-purpose flour (71g)
• ¾ cup packed light brown sugar
• 1 cup chopped pecans (113g)
• 6 tablespoons unsalted butter, melted (85g)
• ¼ teaspoon salt

Instructions

1. Prepare Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch chunks. Place them in a large pot, cover with cold water by an inch, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain thoroughly, transfer to a large mixing bowl, and mash until smooth.
2. Craft Sweet Potato Filling: To the mashed sweet potatoes, add melted butter, granulated sugar, light brown sugar, whole milk, beaten eggs, vanilla extract, half of the salt, ground cinnamon, ground nutmeg, and optional ground ginger. Mix thoroughly until smooth and creamy. Adjust seasonings to taste.
3. Prepare Streusel Topping: In a medium bowl, combine all-purpose flour, light brown sugar, chopped pecans, melted butter, and the remaining salt. Mix with a fork or fingertips until the mixture resembles coarse crumbs.
4. Assemble and Bake: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the streusel topping evenly across the surface. Bake for 25-35 minutes until the filling is set and topping is golden and crunchy. If the topping browns too quickly, tent with aluminum foil for the last 10-15 minutes.
5. Serve: Remove casserole from the oven and let rest on a wire rack for 10-15 minutes to firm up. Serve warm and enjoy.

Notes

• Ensure sweet potatoes are thoroughly drained before mashing to avoid watery filling.
• Optional ground ginger adds a subtle warm spice enhancing the flavor.
• If pecans are not available, walnuts can be a suitable substitute for the streusel.
• For a richer topping, toast the pecans lightly before mixing into the streusel.
• Leftovers can be refrigerated for up to 3 days and gently reheated.

Keywords: sweet potato casserole, pecan streusel topping, holiday side dish, baked sweet potatoes, classic casserole