Description
A comforting and classic Baked Sweet Potato Casserole featuring creamy mashed sweet potatoes topped with a spiced pecan streusel. This casserole is perfect for holiday dinners or any cozy family meal, offering a balance of sweetness, warmth, and crunch with its aromatic spices and buttery pecan topping.
Ingredients
Scale
Sweet Potato Filling
- 3-4 sweet potatoes (2.5 pounds, about 5 cups mashed)
- 5 tablespoons butter
- 1/2 cup milk
- 3/4 cup brown sugar (packed)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 large eggs
Streusel Topping
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 cup chopped pecans
- 1/2 cup salted butter (melted)
- 1/3 cup chopped pecans (optional, to add halfway through baking)
Instructions
- Cook Sweet Potatoes: Preheat the oven to 400°F. Poke each sweet potato with a fork multiple times and place them on a foil-lined baking sheet. Bake for 45-60 minutes until tender. Alternatively, boil peeled and chopped sweet potatoes for 25-30 minutes until fork tender, then drain.
- Prepare Filling: In a large bowl, combine about 5 cups of cooked sweet potatoes, 5 tablespoons butter, 1/2 cup milk, 3/4 cup packed brown sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 2 eggs. Mash together using a potato masher or beat with a hand mixer for extra fluffiness.
- Assemble Filling: Spread the sweet potato mixture evenly into a 9×13 inch baking dish, smoothing the top. You can refrigerate at this stage if making ahead (up to two days).
- Preheat Oven for Baking: Preheat oven to 350°F.
- Make Streusel Topping: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon kosher salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1 cup chopped pecans. In a separate large bowl, melt 1/2 cup butter, then mix in the dry streusel ingredients until moistened and crumbly.
- Top Casserole: Crumble the streusel topping over the sweet potato mixture in large chunks for texture.
- Bake Casserole: Bake at 350°F for 25-30 minutes until the topping is dry, crumbly, and slightly browned. About halfway through baking (15-20 minutes), sprinkle the optional 1/3 cup chopped pecans on top to add crunch and prevent burning.
- Serve Warm: Remove from oven and serve warm. Leftovers can be reheated in a 350°F oven for 15-20 minutes.
Notes
- You can bake or boil the sweet potatoes; baking takes longer but is easier and enhances flavor.
- If using table salt instead of kosher salt, reduce the added salt slightly (use about 1 1/4 teaspoons).
- The casserole can be made up to two days ahead; refrigerate after assembling the filling and bake just before serving.
- Adding extra pecans halfway through baking prevents burning and adds an appealing texture.
- Reheat leftovers in the oven rather than the microwave for best texture.
