Print

Classic Southern Sweet Potato Casserole with Crunchy Pecan Streusel

A slice of rich, orange southern sweet potato casserole topped with a crunchy pecan streusel, served on a plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Southern Sweet Potato Casserole, featuring a velvety smooth sweet potato filling and a buttery, crunchy pecan streusel topping. It is a perfect side dish for holiday dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cubed
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes. Drain them well.
  3. Return the drained sweet potatoes to the pot. Add the granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg.
  4. Use a potato masher or an electric mixer to beat the mixture until it is smooth and creamy. Taste the filling and adjust seasoning if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan topping: In a medium bowl, combine the brown sugar and flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the chopped pecans until they are evenly coated with the butter mixture.
  8. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is heated through.
  10. Let the casserole cool for 10 minutes before you serve it.

Notes

  • You can boil the sweet potatoes ahead of time. Store the mashed filling in the refrigerator for up to two days before topping and baking.
  • For an extra rich flavor, substitute the milk with heavy cream.
  • If you prefer a different texture, you can substitute the pecan streusel topping with a marshmallow topping during the last 10 minutes of baking.

Nutrition

Find it online: https://tastetaught.com/southern-sweet-potato-casserole/