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Classic Southern Sweet Potato Casserole with Crunchy Pecan Streusel

A spoonful of creamy southern sweet potato casserole topped with crunchy pecans being lifted from a white baking dish.
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This recipe delivers the ultimate Southern Sweet Potato Casserole, featuring a creamy, velvety sweet potato base and a buttery, crunchy pecan streusel topping. It is a reliable, crowd-pleasing holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup whole milk or heavy cream
  • 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 drained sweet potatoes to a large bowl. Add the 1/2 cup melted butter, 1/2 cup brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use an electric mixer or a potato masher to beat the mixture until it is smooth and creamy. Taste the filling and adjust spices if needed.
  5. Pour the sweet potato filling evenly into the prepared baking dish.
  6. Prepare the pecan streusel topping: In a separate medium bowl, combine the 1 cup brown sugar and flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the chopped pecans until they are evenly coated.
  8. Sprinkle the pecan streusel topping evenly over the sweet potato filling.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is heated through.
  10. Let the casserole cool for 10 minutes before serving.

Notes

  • You can prepare the sweet potato filling up to 24 hours ahead of time. Cover and refrigerate. Add 5 to 10 minutes to the baking time if baking cold.
  • For an even richer flavor, substitute the milk with heavy cream.
  • If you prefer a smoother texture, press the cooked sweet potatoes through a food mill before mixing in the other ingredients.

Nutrition

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