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Easy Sweet Potato Casserole Recipe

An easy sweet potato casserole recipe with creamy cinnamon mashed sweet potatoes under a crunchy brown sugar pecan streusel topping. The holiday side dish everyone asks for.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds sweet potatoes about 5 medium, peeled and cut into 1-inch cubes
  • ½ cup unsalted butter melted
  • ½ cup packed brown sugar
  • ⅓ cup milk
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup packed brown sugar for the topping
  • ⅓ cup all-purpose flour for the topping
  • ⅓ cup cold unsalted butter cut into small cubes, for the topping
  • 1 cup chopped pecans for the topping

Equipment

  •  Large pot
  • Potato masher
  • Large mixing bowl
  • Small mixing bowl
  • 9x13 inch baking dish
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Add the sweet potato cubes to a large pot, cover with cold water, and boil for 12 to 15 minutes, until very tender. Drain well.
  2. Mash the sweet potatoes until smooth. Stir in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until creamy.
  3. Spread the mixture into a greased 9x13 inch baking dish.
  4. In a small bowl, mix the brown sugar and flour. Cut in the cold butter with your fingers until crumbly, then stir in the pecans.
  5. Sprinkle the topping evenly over the sweet potatoes.
  6. Bake at 375°F (190°C) for 25 to 30 minutes, until the topping is golden and crisp. Rest 10 minutes before serving.

Notes

Drain the sweet potatoes very well and let them steam dry for a minute; watery potatoes make a loose casserole.
Make ahead: assemble the filling and topping separately up to 2 days ahead, refrigerate, then top and bake, adding about 10 minutes.
For a marshmallow topping, skip the streusel, bake 20 minutes, cover with mini marshmallows, and bake 5 to 8 minutes more.
Canned sweet potatoes work in a pinch (two 29 oz cans, drained well); skip the boiling step.
Leftovers keep 4 days in the fridge and reheat best uncovered at the end so the topping crisps again.
Taste the mash before adding the raw eggs.
Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C).
Freeze the baked casserole up to 3 months.