Description
This creamy Sweet Potato Casserole, topped with a crunchy pecan streusel, brings warmth and comfort to any table. A family favorite recipe.
Ingredients
Scale
- Sweet Potato Foundation:
- 3 lbs sweet potatoes, peeled and chopped
- 3/4 cup unsalted butter, divided (1/2 cup for base, 1/4 cup for topping)
- 1/2 cup dark brown sugar (for base)
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1/2 tsp salt
- Warm Spices & Sweetness:
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pecan Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup dark brown sugar (for topping)
- 1 cup chopped pecans
Instructions
- Prepping the Sweet Potatoes for Casserole:: First things first, peel those sweet potatoes and chop them into roughly 1-inch cubes. Don’t stress too much about perfect uniformity, but try to keep them somewhat similar so they cook evenly. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. This is where I always forget the salt, honestly! Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not waterlogged. Drain them well; nobody wants a watery Sweet Potato Casserole.
- Mashing the Sweet Potato Casserole Base:: Drain the cooked sweet potatoes and let them sit in the colander for a minute or two to steam dry. This is a crucial step for a creamy, not runny, Sweet Potato Casserole. Transfer them to a large mixing bowl. Add 1/2 cup of the unsalted butter, the brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Now, get your potato masher out and go to town! Mash until smooth. I like a few small lumps for texture, but you do you. Taste it here – does it need a little more spice? A tiny bit more sugar? Adjust it to your liking, like I always do!
- Assembling the Sweet Potato Casserole:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spray with cooking non-stick spray, or butter it up. Pour the mashed sweet potato mixture into the prepared dish and spread it out evenly. It should look vibrant and inviting already! This is the core of your Sweet Potato Casserole, so make sure it’s spread nicely. I usually give the dish a little tap on the counter to settle everything. It just feels right, you know?
- Crafting the Pecan Topping for Sweet Potato Casserole:: In a separate medium bowl, combine the all-purpose flour, the remaining 1/4 cup unsalted butter (melted), 1/4 cup brown sugar, and the chopped pecans. Use your fingers to mix this until it forms a crumbly, streusel-like topping. This is my favorite part because it smells amazing even before it bakes! The pecans add such a wonderful texture contrast to the creamy Sweet Potato Casserole base. I often sneak a little taste of the raw topping here, don’t tell anyone!
- Baking the Sweet Potato Casserole:: Sprinkle the pecan streusel topping evenly over the sweet potato mixture in the baking dish. Don’t be shy; cover every inch! Place the dish in your preheated oven and bake for 25-30 minutes, or until the topping is golden brown and bubbly around the edges. You’ll smell it when it’s ready, that sweet, nutty aroma filling your whole kitchen. Keep an eye on it so the pecans don’t get too dark, a common mistake I’ve made when distracted by holiday chaos.
- Serving Your Sweet Potato Casserole:: Once it’s beautifully golden, carefully remove the Sweet Potato Casserole from the oven. Let it cool for about 10-15 minutes before serving. This cooling time is crucial; it allows the casserole to set up a bit, making it easier to serve without it turning into a messy pile. The flavors also meld together even more as it cools slightly. It should look glorious, with that crunchy top and creamy interior, just waiting to be devoured. Enjoy this comforting dish!