Description
This Sweet Potato Casserole is rich, creamy, and topped with a crunchy pecan streusel! Perfect for Thanksgiving or any holiday meal, this dish balances sweet and buttery flavors with warm spices and a crisp topping. Whether you prefer marshmallows, pecans, or both, this classic side dish is always a hit!
Ingredients
Units
Scale
For the Sweet Potato Filling:
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk (or heavy cream)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
For the Pecan Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, melted
- 3/4 cup chopped pecans
Optional Marshmallow Topping:
- 2 cups mini marshmallows
Instructions
Step 1: Cook the Sweet Potatoes
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the sweet potatoes in a large pot of salted water for 15–20 minutes until fork-tender.
- Drain and mash until smooth.
Step 2: Make the Sweet Potato Mixture
- In a large bowl, mix mashed sweet potatoes, melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour into the prepared baking dish.
Step 3: Make the Pecan Streusel
- In a small bowl, mix brown sugar, flour, cinnamon, melted butter, and pecans until crumbly.
- Sprinkle evenly over the sweet potato mixture.
Step 4: Bake
- Bake uncovered for 25 minutes.
Step 5: Add Marshmallows (Optional)
- If using marshmallows, sprinkle them over the top and bake for 5–10 more minutes until golden brown.
Step 6: Serve & Enjoy
- Let cool slightly, then serve warm. Enjoy!
Notes
- Make Ahead: Prepare the casserole up to 2 days in advance, store in the fridge, and bake before serving.
- No Pecans? Swap for walnuts or leave them out for a nut-free version.
- Creamier Texture: Use heavy cream instead of milk for extra richness.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.