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A dish of sweet potato casserole with crumb topping being scooped onto plates.

Sweet Potato Casserole

Heather Smoke
This favorite Thanksgiving side dish is made with creamy, buttery roasted sweet potatoes, with a salty and sweet pecan and brown sugar streusel topping.

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5 from 1 vote
Prep Time 1 hour 45 minutes
Cook Time 45 minutes
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine American
Servings8 -12 servings

Equipment

  • Food Processor

Ingredients
 

Filling

  • 3 lbs sweet potatoes (about 4 large sweet potatoes)
  • 4 tsp (18g) olive oil
  • 4 tbs (56g) unsalted butter, melted
  • 2 (110g) large eggs, lightly beaten
  • ½ cup (122ml) heavy whipping cream
  • ½ cup (80g) light or dark brown sugar, lightly packed
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tsp (4g) vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)

Topping

  • 1 cup (130g) all-purpose flour, spooned and leveled
  • ½ cup (80g) dark brown sugar, lightly packed
  • ¼ cup (54g) granulated sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 4 tbsp (56g) unsalted butter, melted
  • ½ cup (59g) pecans, roughly chopped

Instructions
 

Filling

  • Preheat the oven to 425 and line a baking sheet with foil.  Wash the potatoes and place on the baking sheet; drizzle the potatoes with the olive oil and cover tightly with another piece of foil.  Roast for 90 minutes, until very soft and tender.
  • Set aside to cool until cool enough to touch, remove the skins, and scoop the potato flesh into a food processor.  Puree until smooth.
  • In a bowl, whisk together the pureed sweet potatoes, melted butter, beaten eggs, cream, brown sugar, cinnamon, nutmeg, vanilla and salt until well combined.  Spread into a greased 9×13 pan or large gratin baking dish.

Topping

  • In a bowl, mix together the flour, brown sugar, granulated sugar and salt.
  • Add the melted butter, and use a fork to evenly distribute, then use your hands to rub the butter in until moist and crumbly.  Stir in the pecans.

Bake

  • Preheat the oven to 350.
  • Sprinkle the topping over the filling and bake on the center oven rack for 45 minutes, until the topping is golden brown. If necessary, lay a piece of foil over the top if the topping is getting too dark.
  • Cool for 15 minutes and serve hot or at room temperature.

Notes

One of my favorite things about this casserole is that everything can be prepped the day ahead, making Thanksgiving day that much easier.  After making the filling, cover the dish with plastic wrap and refrigerate until the next day.  Make the streusel topping, and refrigerate separately.  When you're ready to bake, let the pan with the filling warm up for an hour or so to room temperature, sprinkle with the topping, and bake!
This casserole is still fantastic leftover, however, the topping will not be as crisp and crumbly after it's reheated in the microwave.  To rewarm the casserole in the oven (for a crunchier topping), just place the baking dish in a 325 degree oven for 10-15 minutes until heated through.
Keyword Casserole, Pecan, Streusel, Sweet Potato, Thanksgiving
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