Description
Creamy mashed sweet potatoes topped with a buttery, cinnamon-spiced streusel. This comforting dish is a holiday favorite but delicious enough for any time of year, offering a delightful contrast between sweet and savory flavors.
Ingredients
For the Sweet Potato Casserole:
- 4 medium sweet potatoes (about 2 pounds)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup milk (whole or 2% recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs, beaten
- 1 pinch of salt
For the Topping:
- 1 cup pecans, chopped
- 1 cup mini marshmallows (optional)
- ⅓ cup brown sugar, packed
- 3 tablespoons unsalted butter, melted
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
Start by peeling the sweet potatoes and cutting them into evenly sized cubes, about 1 to 2 inches in size. This helps them cook evenly and quickly.
Place the cubes in a large pot and cover with water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Once the water is boiling, reduce the heat to a simmer and cook the sweet potatoes for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and return the sweet potatoes to the pot.
Using a potato masher or a hand mixer, mash the cooked sweet potatoes until smooth and creamy. If the mixture is too thick, you can add a little milk, one tablespoon at a time, until you reach your desired consistency.
Once mashed, stir in the softened butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Add the beaten eggs and mix everything together until fully combined. The eggs will help bind the mixture and give it a smooth, custard-like texture once baked.
In a separate mixing bowl, combine the chopped pecans, mini marshmallows (if using), brown sugar, melted butter, flour, cinnamon, nutmeg, and a pinch of salt. Stir until everything is evenly mixed and the mixture resembles a crumbly texture.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Spoon the mashed sweet potato mixture into the prepared baking dish and spread it evenly with a spatula.
Evenly sprinkle the prepared topping mixture over the mashed sweet potatoes. If you’re using mini marshmallows, sprinkle them over the top last, right before baking. The marshmallows will melt and form a sweet, gooey layer that’s a delightful contrast to the crunchy pecans.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and crispy. The casserole should be bubbling around the edges when it’s done.
If you prefer a more caramelized topping, you can broil the casserole for an additional 1-2 minutes, but be sure to watch it carefully so the topping doesn’t burn.
Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. This allows the flavors to set and makes it easier to serve.
Serve the Sweet Potato Casserole as a side dish to complement a variety of main courses, especially during holiday meals, family dinners, or potlucks.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 2g