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Sweet Potato Casserole
Is it a side dish or dessert? Yes. The Thanksgiving essential.
Ingredients
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- For the filling
- 3 lbs sweet potatoes (about 4 large)
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- For the topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/3 cup flour
- 3 Tbsp butter, cold and cubed
Instructions
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- Preheat oven to 375°F. Grease a 9x13 inch baking dish.
- Bake or boil sweet potatoes until tender, about for baking or for boiling. Peel and mash.
- Mix mashed sweet potatoes with melted butter, brown sugar, eggs, vanilla, milk, cinnamon, nutmeg, and salt until smooth.
- Spread filling in prepared baking dish.
- Make topping: Mix pecans, brown sugar, and flour. Cut in cold butter until crumbly.
- Sprinkle topping evenly over sweet potato filling.
- Bake until topping is golden and filling is set.
Notes
- Sweet potatoes vs yams: Use orange-fleshed sweet potatoes. They're often mislabeled as yams in stores.
- Canned shortcut: Substitute two 29 oz cans of sweet potato purée for fresh.
- Marshmallow version: Skip the streusel topping. Top with mini marshmallows and broil 1-2 minutes until golden.
- Make ahead: Prepare filling a day ahead and refrigerate. Add topping just before baking.
- Smaller batch: Halve the recipe for a smaller gathering—use an 8x8 pan.
Adapted from Once Upon a Chef