Sweet Potato Casserole

Name: Sweet Potato Casserole
Cook time: 92 min
Total time: 92 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs Sweet Potato; 1/2 cups Unsalted Butter, melted; 1/2 cups Granulated Sugar; 1/2 cups Whole Milk; 2 large Eggs; 1 tsp Vanilla Extract; 1/2 tsp Kosher Salt; 1/2 cups Light Brown Sugar, packed; 1/3 cups All-purpose Flour; 3/4 cups Pecans, chopped; 4 tbsp Unsalted Butter, melted; Some Kosher Salt, pinch

This classic Sweet Potato Casserole balances creamy, cinnamon-kissed sweet potato mash with a crunchy, buttery pecan topping — a comforting side that feels like holiday home cooking any time of year. Smooth and rich beneath a caramelized streusel, it’s easy to assemble ahead and bake until golden and bubbling.

This classic Sweet Potato Casserole balances creamy, cinnamon-kissed sweet potato mash with a crunchy, buttery pecan topping — a c... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

1 hr30 min

Price

0,99 €

Calories

584 kcal

vegetarian

low calorie

easy

low sodium

Method

Preheat the oven

Set the oven to 350° F and let it fully heat while you prep everything else.

Prep the topping

Melt the unsalted butter and let it cool for 5 minutes; you’ll use 1/2 cup in the filling and 4 tbsp in the streusel. Roughly chop the pecans and set them aside.

Prep the potatoes

Scrub the sweet potatoes clean, peel them, and cut them into 1-inch cubes so they cook evenly.

Boil until tender

Put the potato cubes in a large pot and cover them with cold water by about 1 inch. Bring the water to a boil, then simmer until the potatoes are very tender when pierced with a fork, about 15 minutes. Drain them well.

Mix the streusel

While the potatoes cook, stir together 1/2 cup packed light brown sugar, scant 1/3 cup all-purpose flour, and a pinch of kosher salt in a bowl. Add the chopped pecans and drizzle in the 4 tbsp melted butter, then toss with a fork until the mixture looks like damp sand with a few bigger clumps.

Mash the filling

Drain the potatoes and return them to the warm pot. Let them sit for 2 minutes so excess steam escapes, then mash until smooth. Stir in 1/2 cup granulated sugar, 1/2 cup whole milk, 2 lightly beaten eggs, 1 tsp vanilla extract, 1/2 tsp kosher salt, and the 1/2 cup melted butter until the filling is creamy and evenly combined.

Bake the casserole

Spread the sweet potato mixture into a 2-quart baking dish and scatter the streusel evenly over the top without pressing it down. Bake at 350° F for 30–35 minutes until the center is hot and the topping is deep golden brown.