The Best Sweet Potato Casserole
Sweet potato casserole is as iconic a holiday dish that you could ask for! I think of it as sweet potato pie, without the crust. The topping is a buttery streusel with chopped pecans and brown sugar. I don't miss the marshmallows, as this recipe is plenty sweet. Heck, serve it as a dessert if you wish!
Servings 6
Calories 388kcal
Ingredients
TOPPING:
- 1 cup brown sugar
- 1 cup pecans finely chopped
- 1/2 cup flour
- 3/4 stick butter
For the sweet potatoes:
- 4 whole medium sweet potatoes baked and cooled
- 1/4 cup sugar up to 1 cup, but I reduced the amount
- 1/4 cup brown sugar
- 1 cup milk I used 2% and it worked out fine
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Salt
- 1/2 teaspoon pumpkin pie spice optional
Instructions
- Wash 4 medium sweet potatoes, poke a few holes with a fork and place on a foil covered sheetpan. Bake them in a 375°F oven until fork tender, about 30 to 35 minutes (test with a fork to make sure that they are baked). When they are finished cooling slice them open and scrape out the flesh into a large bowl.
- Add the sugar (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt and pumpkin spice, if using.
- With a potato masher, mash them up just enough, you don’t want it to be perfectly smooth.
- Note: I used a hand mixer, on low speed, in spurts, so as not to puree the sweet potatoes too much.
- In a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
- Note: You can easily make this a day or two ahead.
- Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
- Note: I used individual ramekins.
- Bake in a 400°F oven for 30 minutes, or until golden brown.
Notes
Recipe adapted from "The Pioneer Woman"