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Holiday Sweet Potato Casserole

Holiday Sweet Potato Casserole

Classic holiday sweet potato casserole with creamy spiced filling and crunchy pecan streusel topping
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10

INGREDIENTS

Sweet Potato Filling

  • 3 lb sweet potatoes peeled and cut into chunks
  • ½ cup whole milk
  • ½ cup unsalted butter melted
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt.

Pecan Streusel Topping

  • ¾ cup all purpose flour
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter cold and cubed
  • 1 cup pecans chopped
  • ¼ tsp kosher salt
  • 2 cups mini marshmallows optional.

INSTRUCTIONS

Sweet Potato Filling

  • Heat oven to 350 F and grease a 9x13 inch baking dish
  • boil sweet potatoes in salted water until very tender 15 to 20 minutes then drain well
  • mash or rice sweet potatoes until smooth then mix in milk butter brown sugar eggs vanilla cinnamon nutmeg and salt until creamy
  • spread filling evenly in the prepared dish.

Pecan Streusel Topping and Bake

  • Mix flour brown sugar pecans and salt then cut in cold butter until crumbly
  • sprinkle topping evenly over sweet potato layer
  • bake until hot and lightly browned 30 to 35 minutes
  • if using marshmallows scatter on top during the last 10 minutes of baking and bake until puffed and lightly golden
  • rest 10 minutes before serving.

Notes

1. For deeper flavor bake whole sweet potatoes until tender then scoop and mash. Make ahead by assembling without topping and refrigerating up to 24 hours then add topping and bake. Substitute half and half for milk for a richer filling or reduce brown sugar to taste

Nutrition

Calories: 360kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g