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Delicious Sweet Potato Casserole with a golden brown topping, ready to be served.

EASY SWEET POTATO CASSEROLE BEST

This sweet potato casserole recipe offers the perfect balance of sweet, savory, creamy, and crunchy textures. It features a delicious sweet potato base with spices and a pecan streusel topping, making it a Thanksgiving favorite or a comforting dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup milk or cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans
  • 1/4 teaspoon salt for topping

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Small bowl
  • Potato masher or electric mixer
  • Pastry blender or fork
  • Measuring cups and spoons
  • Oven
  • Pot or steamer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
  3. In a large bowl, mash the cooked sweet potatoes until smooth. You can use a potato masher or an electric mixer for a smoother consistency.
  4. Add the melted butter, granulated sugar, milk/cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
  5. In a separate bowl, combine the flour, brown sugar, cold cubed butter, chopped pecans, and salt. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Pour the sweet potato mixture into a greased 9x13 inch baking dish.
  7. Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
  8. Bake for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is bubbly.
  9. Let the casserole cool for a few minutes before serving.

Notes

For a smoother sweet potato base, use an electric mixer. Thoroughly drain the cooked sweet potatoes to prevent a soggy casserole. The topping can be made ahead of time and stored in the refrigerator. For a marshmallow topping, omit the pecan streusel and top with marshmallows during the last 5 minutes of baking. Store leftovers in the refrigerator for up to 3 days.