Thanksgiving is a time for family, friends, and, of course, delicious food. A key ingredient that often graces the holiday table is the humble sweet potato.
This versatile vegetable is a Thanksgiving staple, and there's no better way to enjoy it than in a classic sweet potato casserole. This recipe perfectly blends
the natural sweetness of sweet potatoes with the rich flavors of brown sugar and butter, complemented by a blend of warm spices and topped with a crunchy, nutty streusel that adds texture and flavor to every bite
For more Favorite Sweet Potato Inspired recipes, check out these classics: Sweet Potato Casserole with Marshmallows, Roasted Sweet Potatoes with Honey, Sweet potato biscuits, and Sweet Potato Pie.
Method at a Glance
Note: The full instructions are provided in the recipe card below.
- Prepare Pecan Streusel.
- Preheat the Oven.
- Make Sweet Potato Mixture.
- Assemble.
- Bake.
Tips and Advice
- Here are two ways to prepare Sweet Potoes: For baking: preheat to 375°F, poke sweet potatoes with a fork, and bake on a foil-lined pan for about 45 minutes to 1 hour. Cool, then scoop out the pulp.
For Boiling: peel and cut into 1-inch chunks, boil in water (no salt) until soft, about 20-25 minutes. Drain and let them cool.- Look for firm sweet potatoes with smooth skin - these will have the best flavor and texture.
- Feel free to adjust the spices according to your taste.
- Experiment with toppings like coconut flakes or oat crumbles for added texture.
Related Recipes
- Carrot and Sweet Potato Soup
- Beef Stew with Carrots and Sweet Potatoes
- Sweet Potato Hash
- Baked Cajun Sweet Potatoes
Recipe
Easy Sweet Potato Casserole
Tools
Ingredients
For the Sweet Potato Casserole:
- 3 pounds (about 3 or 4 large) sweet potatoes , peeled and cut into 1-inch chunks
- 4 tablespoons (½ stick) unsalted butter , room temperature plus more for buttering the baking dish
- ½ cup light brown sugar , packed
- ¼ teaspoon ground nutmeg , optional
- 1 teaspoon cinnamon , optional
- 2 large eggs , lightly beaten
- ½ teaspoon Kosher Salt
- 1 tablespoon pure vanilla extract or dark rum
- ½ cup evaporated milk or whole milk
For the Pecan Streusel:
- ⅓ cup all-purpose flour
- 1 cup packed light brown sugar
- 1-½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter , room temperature
- 1-½ cups pecans , coarsely chopped
Instructions
For the Pecan Streusel:
- In a medium bowl, whisk together flour, light brown sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in chopped toasted pecans. Toasting pecans beforehand enhances their flavor. Freeze the mixture until ready to use to maintain the streusel's texture during baking.
Prepare Sweet Potatoes:
- Set your oven to 350°F and position a rack in the middle for even baking.
- Prick the sweet potatoes with a fork to allow steam to escape during microwaving, preventing any explosive situations. Place the pricked sweet potatoes on a microwave-safe plate and microwave on high (100% power) until they are very soft when squeezed, about 12 to 14 minutes.
- Rotate the plate one-quarter turn every 3 minutes. Let them stand for five minutes. Cut the sweet potatoes lengthwise and either scrape the pulp out of the skin or peel them.
- Beat the sweet potatoes until smooth in a stand mixer for a creamy texture. Incorporate butter, light brown sugar, nutmeg, cinnamon, and vanilla extract to add depth and richness.
- Adjust the sweetness to taste. Beat in the eggs until smooth for a cohesive mixture. Transfer the sweet potato mixture to a baking dish and spread it evenly to create a base. Sprinkle the pecan streusel evenly over the sweet potato layer.
- Bake for 30-40 minutes until the topping is browned, resulting in a beautifully caramelized crust.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.