Buttery Southern Sweet Potato Casserole
Learn how to make the ultimate Southern sweet potato casserole, a classic side dish topped with a buttery pecan streusel and baked to golden perfection.
Equipment
- oven
- large pot
- 9x13-inch baking dish
- potato masher
- electric mixer
- mixing bowl
- measuring cups
- measuring spoons
- spatula
- knife
- cutting board
Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 cup whole milk
- 2 large eggs, at room temperature, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Pecan Streusel Topping
- 1 cup pecans, roughly chopped
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about one inch. Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer for 15 to 20 minutes, or until the sweet potatoes are completely fork-tender. Drain the potatoes thoroughly and return them to the empty pot.
- Using a potato masher, mash the cooked sweet potatoes until they are smooth, or use an electric mixer on low speed for an extra creamy texture. Add the granulated sugar, 1/4 cup of light brown sugar, 1/2 cup of melted butter, whole milk, lightly beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix thoroughly until the filling is smooth and all ingredients are well combined.
- Lightly grease a 9x13 inch baking dish. Pour the sweet potato mixture evenly into the prepared baking dish and spread it smooth with a spatula or the back of a spoon.
- In a medium bowl, combine the roughly chopped pecans, 1/2 cup of light brown sugar, all-purpose flour, and 1/4 cup of softened unsalted butter. Use your fingertips or a fork to cut the softened butter into the dry ingredients until the mixture resembles coarse, moist crumbs.
- Evenly sprinkle the pecan streusel topping over the sweet potato filling in the baking dish. Place the casserole into your preheated 375 degree F (190 degree C) oven and bake for 30 to 35 minutes, or until the sweet potato filling is set and the streusel topping is beautifully golden brown and bubbly.
- Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving.
Notes
Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving. This brief resting period helps the casserole set slightly, making it easier to scoop and ensuring a more cohesive texture.