Sweet Potato Casserole Recipe
Make Sweet Potato Casserole Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Potato Base
Pecan Streusel Topping
Optional Garnish
Method
Sweet Potato Base
- 1
Preheat and prepare
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish (or equivalent 3-quart casserole) with butter or nonstick spray.
- 2
Cook sweet potatoes
Place peeled, cut sweet potato chunks into a large pot and cover with cold water by about 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until very tender when pierced with a fork, about 15–20 minutes.
- 3
- 4
Mix filling
While the potatoes are warm, add 6 tablespoons unsalted butter and mash to combine. Stir in 1 cup granulated sugar, 1 tablespoon light brown sugar, 1 cup whole milk, 2 large eggs (beaten), 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Mix thoroughly until glossy and smooth. Taste and adjust seasoning or sweetness if desired.
- 5
Assemble base in dish
Spread the sweet potato mixture evenly into the prepared 9x13-inch baking dish, smoothing the top with a spatula so there's an even layer about 1–1.5 inches thick.
Pecan Streusel Topping
- 6
Combine dry topping ingredients
In a medium bowl combine 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 cup chopped pecans.
- 7
Cut in butter
Add 6 tablespoons cold unsalted butter, cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry mixture until it forms coarse crumbs and larger pea-sized pieces. The mixture should hold together when squeezed but still be crumbly.
- 8
Top the casserole
Evenly sprinkle the pecan streusel over the sweet potato layer, covering the surface. Gently press down so some crumbs adhere to the surface but keep a crumbly texture.
Bake and Finish
- 9
Bake
Place the casserole in the preheated 350°F (175°C) oven and bake until the topping is golden and the filling is set at the edges, about 25–30 minutes. If using a glass dish, baking time may be slightly longer; check at 30 minutes.
- 10
Optional marshmallow finish
If using marshmallows, remove the casserole after 20–25 minutes of baking, and sprinkle 1 cup mini marshmallows evenly across the top. Return to the oven and broil on high for 1–2 minutes, watching closely, until marshmallows are puffed and lightly browned. Alternatively, continue baking until marshmallows melt and lightly brown (about 3–5 minutes).
- 11
Rest and garnish
Remove casserole from oven and let rest for 10 minutes to set. Sprinkle with 1/4 cup chopped toasted pecans if desired. Serve warm.