Here’s a classic Sweet Potato Casserole recipe that’s rich, buttery, and topped with a crunchy pecan streusel—perfect for Thanksgiving, holidays, or any cozy dinner!
Sweet Potato Casserole
Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hour
Servings: 8-10
Ingredients:
For the Sweet Potato Base:
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3 cups mashed sweet potatoes (about 3-4 medium, boiled or roasted)
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½ cup granulated sugar (or brown sugar)
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2 large eggs, beaten
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½ cup (1 stick) butter, melted
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¼ cup milk (or heavy cream)
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1 tsp vanilla extract
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½ tsp cinnamon
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¼ tsp nutmeg
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Pinch of salt
For the Pecan Streusel Topping:
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1 cup light brown sugar, packed
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⅓ cup all-purpose flour
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½ cup (1 stick) butter, softened
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1 cup chopped pecans (or walnuts)
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½ tsp cinnamon (optional)
Instructions:
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Prep the sweet potatoes:
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Peel, cube, and boil sweet potatoes until tender (15-20 mins). Drain and mash until smooth.
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*(Alternatively, roast whole sweet potatoes at 400°F for 45-60 mins, then scoop out flesh.)*
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Make the base:
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In a large bowl, mix mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
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Spread evenly into a greased 9×13-inch baking dish.
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Make the streusel topping:
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In a separate bowl, combine brown sugar, flour, softened butter, pecans, and cinnamon until crumbly.
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Sprinkle evenly over the sweet potato mixture.
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Bake:
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Bake at 350°F (175°C) for 30-40 minutes, until the topping is golden and crispy.
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Serve warm!
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Let cool slightly before serving. Optional: drizzle with maple syrup or add marshmallows for extra sweetness.
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Variations:
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Marshmallow Topping: Swap streusel for mini marshmallows—broil 2-3 mins until toasted.
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Healthier Twist: Reduce sugar, use coconut oil, or add oats to the topping.
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Spiced Up: Add a pinch of cayenne or ginger for warmth.
This casserole is the ultimate comfort food—creamy, sweet, and crunchy all at once! Let me know if you’d like any adjustments. 😊🍠✨