Print

Classic Sweet Potato Casserole with Pecan Streusel Topping

A close-up slice of rich orange sweet potato casserole topped with a thick, crunchy brown sugar pecan streusel.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best sweet potato casserole, a creamy, comforting holiday side dish topped with a buttery pecan crunch. This recipe is simple to prepare and perfect for Thanksgiving or Christmas dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup all-purpose flour
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Return the cooked sweet potatoes to the pot. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or an electric mixer to mash the mixture until it is smooth and creamy. Taste and adjust spices if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan streusel topping: In a medium bowl, combine the 1 cup chopped pecans, 1/2 cup brown sugar, flour, and 1/4 cup cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is heated through.
  9. Let the casserole cool for 10 minutes before serving. This is a classic Southern side dish everyone loves.

Notes

  • For a dual topping, reserve half of the sweet potato mixture and spread 1 cup of mini marshmallows over it before baking. Bake as directed until marshmallows are golden.
  • You can make this make ahead Thanksgiving side by preparing the filling and topping separately, storing them in the refrigerator for up to two days. Assemble and bake just before serving.
  • To achieve a Ruth Chris Sweet Potato Casserole copycat texture, ensure your sweet potato mash is very smooth before adding the topping.

Nutrition

Find it online: https://miameal.com/sweet-potato-casserole-recipe/