Description
Southern Sweet Potato Casserole
The ultimate comfort food with a creamy sweet potato base and a buttery pecan streusel topping
Ingredients
Sweet Potato Filling:
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5 lbs sweet potatoes, peeled and cubed (~4–5 large)
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4 tbsp unsalted butter, softened
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1 cup packed light brown sugar
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½ cup heavy cream (or milk/half-and-half; dairy-free: coconut milk)
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1 tbsp pure vanilla extract
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1 tsp kosher salt
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2 large eggs, lightly beaten
Pecan Streusel Topping:
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1 cup packed light brown sugar
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1 cup chopped pecans (toasted if desired)
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½ cup all-purpose flour
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4 tbsp unsalted butter, melted
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½ tsp kosher salt
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter, cooking spray, or oil.
2. Cook Sweet Potatoes
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Place sweet potatoes in a pot, cover with cold water by 1 inch, and boil until fork-tender (15–20 min).
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Drain thoroughly and let steam-dry for 1–2 minutes.
3. Make the Filling
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Mash potatoes until mostly smooth.
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Add butter, brown sugar, cream, vanilla, and salt; mix until combined.
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Let cool slightly, then stir in eggs until smooth and creamy.
4. Assemble Base
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Spread sweet potato mixture evenly in the prepared dish.
5. Make Topping
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In a bowl, combine brown sugar, pecans, flour, and salt.
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Pour melted butter over and mix with a fork until crumbly.
6. Top & Bake
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Sprinkle topping evenly over the sweet potatoes.
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Bake 30–35 minutes until golden brown and crisp.
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Let rest 15–20 minutes before serving.
Notes
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Marshmallow Marvel: Top with mini marshmallows for last 10 min; broil briefly to toast.
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Warm Spice Edition: Add 1 tsp cinnamon, ½ tsp nutmeg, pinch of cloves to filling.
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Maple Pecan Dream: Use ¾ cup maple syrup instead of brown sugar in filling.
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Gluten-Free & Vegan: Use GF flour blend; coconut oil + coconut cream; flax egg instead of eggs.
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Bourbon Kiss: Add 2 tbsp bourbon to filling for adult flavor.
- Prep Time: 25 min
- Cook Time: : 30–35 min