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The Ultimate Classic Southern Sweet Potato Casserole with Crunchy Pecan Streusel

Close-up of a square slice of southern sweet potato casserole with a thick, crunchy pecan crumble topping.
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Make the best Southern Sweet Potato Casserole featuring a velvety smooth filling and a crunchy brown sugar pecan topping. This classic holiday side dish is easy to prepare and always a crowd-pleaser for Thanksgiving or Christmas.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup whole milk or heavy cream
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For the Pecan Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the 1/2 cup melted butter, milk, 1/2 cup brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use an electric mixer or a potato masher to beat or mash the mixture until it is completely smooth and creamy. Taste and adjust seasoning if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the topping: In a separate medium bowl, whisk together the 1 cup brown sugar and flour.
  7. Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Stir in the chopped pecans until they are evenly distributed throughout the crumb mixture.
  9. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
  10. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is heated through.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • You can prepare the sweet potato filling up to two days ahead. Store it covered in the refrigerator. Add the topping just before baking.
  • For an even richer flavor, substitute heavy cream for the milk in the filling.
  • If you prefer a marshmallow topping, skip the streusel ingredients and top the filling with 2 cups of mini marshmallows during the last 10 minutes of baking.

Nutrition

Find it online: https://gourmetgaze.com/southern-sweet-potato-casserole/