Classic American Sweet Potato Casserole with Pecan Topping
This easy-to-make baked sweet potato casserole features a creamy mashed sweet potato base topped with a crunchy, buttery pecan streusel. Perfect as a classic American side dish for family dinners and holiday meals.
Ingredients
Check ingredients as you go.
- Sweet Potato Base
- Pecan Topping
Let’s make it
Preparation
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
Sweet Potato Base
Boil sweet potatoes in a large pot of water until very tender, about 15-20 minutes. Drain well.
Sweet Potato Base
Mash sweet potatoes thoroughly until smooth. Stir in granulated sugar, melted butter, warm milk, vanilla extract, and salt until creamy and well combined.
Assembly
Spread the mashed sweet potato mixture evenly into the greased baking dish.
Pecan Topping
In a medium bowl, combine brown sugar, all-purpose flour, and cold butter pieces. Use a fork or pastry blender to cut the butter into the mixture until crumbly.
Pecan Topping
Stir chopped pecans into the crumbly topping mixture.
Assembly
Sprinkle the pecan topping evenly over the mashed sweet potatoes in the baking dish.
Baking
Bake in preheated oven until topping is golden brown and casserole is heated through, about 25-30 minutes.
Tips & notes
Use room temperature sweet potatoes to mash more easily. For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture. Ensure the butter for the topping is cold for a crispier texture.
Saving it for later
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave until warmed through, about 1-2 minutes, stirring halfway. Alternatively, warm the entire casserole in a 350°F (175°C) oven for 15-20 minutes.
