Sweet Potato Casserole

This is the BEST sweet potato casserole ever! The cloying potatoes are tender and creamy, while the streusel topping integrates a delectable buttery crunch thanks to the pecans.

This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off, especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner. When cooking a holiday meal, it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible, and this easy sweet potato casserole is one of those dishes. I’d prep it the night before, cover, and refrigerate if you plan to prep in advance.

SWEET POTATO CASSEROLE RECIPE: INGREDIENTS & SUBSTITUTIONS

I recommend making this Thanksgiving sweet potato casserole as written. However, here are some possible substitutes for

Salted Butter. Unsalted butter can be used in place of salted butter, and you may need to increase the salt.

• Eggs. I do not recommend making a substitution for the egg.

• Whole Milk. Half and half, heavy cream, or 2% milk, can be used in place of whole milk. Fat content is essential to the outcome of this recipe.

• Brown Sugar. Light or dark brown sugar can be used with excellent results.

• All-purpose flour. For a gluten-free version, use all-purpose gluten-free flour.

• Pecans. Walnuts are an excellent substitute for pecans.

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For the topping:

• 1 cup brown sugar

• 1/3 cup flour

• 1 cup chopped Pecan or any Nuts of your choice

• 1/3 cup butter, cut into cube

Sweet Potato Mixture:

• 3 cups mashed sweet potatoes 

• 1 cup sugar 

• ½ teaspoon salt

• 1 Tablespoon Vanilla Extract ( You read that correctly)

• 2 eggs, slightly beaten

• 1/2 cup (1 stick) butter, melted

• ½ cup Brown Sugar

Directions

1. Combine brown sugar, flour, nuts and butter in mixing bowl for the crust. Set aside for later.

2. Preheat oven to 375 degrees. Coat a medium-size Casserole Dish  with nonstick spray. I use PAM

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the softness of the sweet potato mixture. You can also use a stand mixer.

4. Pour mixture into buttered baking dish. 

5. Bake for 25 minutes at 375 degrees.

6. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 20 minutes before serving.

7. The brown sugar and pecan crust should be slightly browned and crunchy.