In my family, it’s not a Thanksgiving or Christmas meal without this casserole. It’s served as a side dish but it definitely tastes like dessert! There are so many variations of this recipe out there, but I’m a little biased and I think mine’s the best. The bottom layer is a sweet potato mixture that’s sweet and creamy, topped with a layer of pecans, sugar, and of course butter.
To start this casserole, I bake the sweet potatoes in the oven until fork tender. Make sure you poke holes in the outside for the steam to escape.
Then using a hand mixer, combine all the sweet potato mixture ingredients until smooth
The final layer of this dish is the pecan streusel topping. In my opinion this is the best part of the casserole!
Now you can pop this dish into the oven and walk away. In about 20-30 minutes, you’ll see it bubbling up on the edges and that’s when you know it’s ready.
Sweet Potato Casserole
Ingredients
- 4-5 medium sweet potatoes
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Topping Ingredients:
- 1 cup brown sugar
- 1/2 cup all purpose flour
- 1 cup chopped pecans
- 4 tbsp butter, softened
Instructions
- Preheat oven to 425 degrees. On baking sheet, prick sweet potatoes all over with a
fork. Bake until tender, 40-50 minutes. Let them cool then peel away the skin
and put the sweet potatoes in a large mixing bowl. - Combine all filling ingredients and use a hand mixer on medium speed tocombine. Pour mixture into a 9 x 13 casserole dish or similar size and spread in an even layer.
- Combine all topping ingredients in a medium bowl. Sprinkle in an even layer overthe sweet potato mixture. Bake at 350 degrees for 30 minutes.
