Sweet Potato Casserole
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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Equipment
- Food Processor
Ingredients
Filling
- 3 lbs sweet potatoes (about 4 large sweet potatoes)
- 4 tsp olive oil
- 4 tbs unsalted butter, melted
- 2 large eggs, lightly beaten
- ½ cup heavy whipping cream
- ½ cup light or dark brown sugar, lightly packed
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Topping
- 1 cup all-purpose flour, spooned and leveled
- ½ cup dark brown sugar, lightly packed
- ¼ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, melted
- ½ cup pecans, roughly chopped
Instructions
Filling
- Preheat the oven to 425 F and position a rack in the center of the oven. Wash the potatoes, rub them with the olive oil, and wrap in aluminum foil. Place the potatoes on a baking sheet and 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 F, and position a rack in the center of the oven.
- Sprinkle the topping over the filling. If you like, decorate with a few more pecan halves. Bake on the center oven rack for 45 minutes, until the topping is golden brown.
- 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.
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