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Sweet Potato Casserole

A cozy, dessert-like holiday side dish that features creamy sweet potatoes topped with a buttery crunch, perfect for family gatherings.
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Temps de préparation 20 minutes
Temps de cuisson 35 minutes
Temps total 55 minutes
Portions: 8 servings
Type de plat: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingrédients
  

For the Sweet Potato Mash
  • 3 pounds sweet potatoes, roasted or boiled, then mashed Roast for the best flavor or boil for speed.
  • 4 tablespoons unsalted butter, softened Butter should be softened for easy blending.
  • 1/3 cup milk or half-and-half For a creamier texture, use half-and-half.
  • 1/3 cup brown sugar or maple syrup Maple syrup gives a unique flavor.
  • 2 large eggs, lightly beaten Adds structure and richness.
  • 1 teaspoon vanilla extract Enhances the flavor of the potatoes.
  • 1 teaspoon ground cinnamon For warmth and flavor.
  • 1/4 teaspoon nutmeg Adds depth to the flavor.
  • 1/2 teaspoon fine salt Balancing the flavors.
  • 1/4 teaspoon orange zest, optional Adds brightness to the dish.
For the Pecan Streusel Topping
  • 1/2 cup brown sugar Provides sweetness and crunch.
  • 1/3 cup all-purpose flour Helps bind the topping together.
  • 1 cup chopped pecans Adds nutty flavor and crunch.
  • 4 tablespoons butter, melted Binds the streusel mixture.
  • Pinch cinnamon and salt Enhances the flavor of the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F and butter a 9x13 baking dish.
  2. In a large bowl, combine the warm mashed sweet potatoes, softened butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until smooth but do not overmix.
  3. Spread the mash evenly in the prepared baking dish.
  4. In a separate bowl, mix together the brown sugar, flour, chopped pecans, cinnamon, salt, and melted butter until it forms a crumbly mixture.
  5. Sprinkle the streusel topping over the mashed sweet potatoes.
Baking
  1. Bake for approximately 30 to 35 minutes until the edges are set and the topping is golden.
  2. If using marshmallows, bake the casserole uncovered for 25 minutes. Then, top with mini marshmallows and bake for an additional 8 to 10 minutes until toasted.
Serving
  1. Let the casserole sit for 10 minutes before serving so it cuts nicely and the flavors settle.

Notes

Make-ahead: Assemble the mash and topping separately up to 2 days ahead and keep them covered in the fridge. Top and bake the day of serving. Leftovers can be refrigerated and reheated; it also freezes well for up to a month.