Description
A rich and creamy Southern Sweet Potato Casserole topped with a crunchy pecan streusel, perfect for holidays or family gatherings.
Ingredients
Scale
- Sweet Potato Mixture:
- 3 cups sweet potatoes, peeled and cubed
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/3 cup milk
- Topping:
- 1/3 cup melted butter
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, softened butter, beaten eggs, vanilla extract, and milk. Mix until smooth.
- Transfer the mixture to a greased 13×9 inch baking dish.
- For the topping, melt the butter and mix it with the brown sugar, flour, and chopped pecans until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the topping is golden brown.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add spices like cinnamon or nutmeg for added flavor.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: side dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg