Ingredients
Scale
- 2 pounds sweet potatoes (about 4 medium, 4 cups mashed)
- ½ cup whole milk (120 ml)
- 2 large eggs
- ½ cup granulated sugar (100 grams)
- ¼ cup salted butter, melted (28 grams)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup brown sugar (220 grams)
- ½ cup all-purpose flour (65 grams)
- 1 cup chopped pecans (120 grams)
- ½ cup salted butter, softened (56 grams)
Instructions
- Preheat oven to 425°F (220°C). Scrub the sweet potatoes and prick them with a fork. Bake for 40-50 minutes until soft.
- Let sweet potatoes cool, then peel the skins off.
- Preheat oven to 350°F (175°C). In a bowl, mash the sweet potatoes until smooth. Add milk, eggs, granulated sugar, melted butter, salt, vanilla, and cinnamon. Mix well.
- Grease a 9×13 inch baking dish. Spread the sweet potato mixture evenly in the dish.
- In another bowl, mix brown sugar, flour, and pecans. Add softened butter and mix until crumbly.
- Sprinkle the streusel topping over the sweet potato mixture. Bake for 40-45 minutes until set and golden brown.
- Cool for about 10 minutes before serving.
Notes
This casserole can be made ahead of time and reheated. For variety, substitute with different nuts or add marshmallows on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg
Keywords: sweet potato casserole, holiday recipe, pecan streusel