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Sweet Potato Casserole
The BEST Sweet Potato Casserole. Creamy sweet potatoes baked with a crunchy pecan streusel topping!
Ingredients
Sweet Potato Casserole
- 3 cups sweet potatoes, peeled and cubed (about 3 to 4 large potatoes)
- 4 tablespoons unsalted butter
- 1/2 cup 2% milk
- 1/4 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
Streusel Topping
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1 cup pecans, chopped
- 1/2 teaspoon cinnamon
Instructions
Sweet Potato Casserole
- Preheat the oven to 350 degrees and grease a 9 x 13 pan with nonstick cooking spray. Boil sweet potatoes until fork tender, drain and place back into pot.
- Add in butter, milk, sugar, vanilla, salt and eggs to the sweet potatoes. Using a masher mix until smooth and creamy.
- Layer the sweet potatoes into the bottom of the prepared dish.
- Top with the streusel and bake for 25-30 minutes or until golden brown. Serve immediately.
Streusel Topping
- Combine all of the ingredients in a medium bowl. Set aside.
Notes
Use marshmallow topping: If you prefer a marshmallow topping simply omit the streusel and top the sweet potato mixture with 3-4 cups of mini marshmallows.
To reheat leftovers place casserole covered in aluminum foil in a 350 degree oven for 25 minutes or until heated through.
Peel / unpeeled potatoes: I personally prefer the texture of the peeled potatoes however you can leave the skin on just make sure to throughly scrub the outside of the sweet potato before boiling.
Nutrition Information
Calories: 569.77kcalCarbohydrates: 64.92gProtein: 6.91gFat: 32.77gSaturated Fat: 13.75gCholesterol: 106.3mgSodium: 370.61mgPotassium: 405.01mgFiber: 4.09gSugar: 40.29gVitamin A: 10125.95IUVitamin C: 1.78mgCalcium: 101.69mgIron: 2.06mg