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plate with serving of sweet potato casserole on it with pecan streusel topping on it

Sweet Potato Casserole

Creamy sweet potatoes with a brown sugar pecan crumble topping. The perfect Thanksgiving side dish!

Ingredients

Potatoes:

  • 4 large sweet potatoes (yams)
  • 1/2 cup brown sugar
  • 1 cup milk
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Brown Sugar Pecan Topping:

  • 3/4 cup brown sugar
  • 1 cup pecans, chopped
  • 1/2 cup flour
  • 4 tablespoons salted butter, slightly chilled or room temp.

Instructions

Potatoes:

  1. Preheat oven to 400ºF.

  2. Wash 4 large sweet potatoes, prick all over with fork and place on a baking sheet.

  3. Bake for one hour, or until fork tender.
  4. Remove from oven and let cool slightly.
  5. Once they are cool enough to handle, remove skins (and discard) and place potatoes in a large bowl.

  6. Add 1/2 cup brown sugar, 1 cup milk, 2 whole eggs, 1 teaspoon vanilla extract and 1 teaspoon salt to the potatoes.

  7. Mash potatoes with a potato masher until smooth. You can also use an immersion blender to get extra creamy sweet potatoes.
  8. Spread the sweet potato mixture into a greased 9x13 baking dish.

Topping:

  1. In a separate bowl, stir together 3/4 cup brown sugar, 1 cup chopped pecans, and 1/2 cup flour. Add 4 tablespoons of butter and using a pastry cutter (or fork), cut in butter until mixture is crumbly.

  2. Sprinkle the crumb mixture over the top of sweet potatoes.
  3. Bake in a 400-degree oven for 30 minutes, or until golden brown.

To Make Ahead:

  1. Bake and mix potatoes together as directed above, spread in pan, cover and refrigerate. Mix topping together, place in separate container, cover, and refrigerate.

  2. When ready to bake, preheat oven to 400ºF. Sprinkle topping over sweet potatoes and bake for 30-40 minutes or until golden brown. (Potatoes might need slightly longer if baking straight from fridge. If topping is browned, but potatoes need longer to heat, cover with foil and bake until hot).