Print

The Ultimate Southern Sweet Potato Casserole with Crunchy Pecan Streusel

A rich, orange slice of southern sweet potato casserole topped with a crunchy, caramelized pecan streusel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Southern Sweet Potato Casserole delivers a rich, velvety smooth base paired with an irresistible, crunchy pecan streusel topping. It is the perfect make-ahead holiday side dish for Thanksgiving or Christmas gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup whole milk
  • 1/2 cup (1 stick) 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 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 (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter.
  2. Place the sweet potato chunks 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 the potatoes completely.
  3. Return the drained sweet potatoes to the pot. Add the 1/2 cup melted butter, milk, 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or an electric mixer to beat the mixture until it is smooth and creamy. Do not overmix.
  5. Spread 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, and flour.
  7. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  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 serving. This dish is excellent made ahead and reheated.

Notes

  • For an even creamier filling, use an electric hand mixer to whip the sweet potatoes until they are light and airy.
  • If you prefer a different topping, you can substitute marshmallows for the pecan streusel during the last 10 minutes of baking.
  • You can boil the sweet potatoes a day ahead and store the mashed mixture in the refrigerator. Assemble and bake when ready.

Nutrition

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