Description
Indulge in the ultimate Old-Fashioned Sweet Potato Casserole, a timeless holiday favorite perfected for modern tastes. This recipe features an incredibly smooth and velvety sweet potato filling, beautifully spiced with cinnamon and vanilla. The true star, however, is the crunchy, buttery pecan streusel topping, providing the perfect textural contrast. It’s a rich, creamy, and satisfying side dish that’s balanced in sweetness and guaranteed to be a showstopper at any Thanksgiving or holiday table.
Ingredients
For the Sweet Potato Filling
4 pounds sweet potatoes, peeled and cut into large, roughly same-sized chunks
8 tablespoons unsalted butter
½ cup heavy whipping cream, room temperature
1 tablespoon ground cinnamon
¾ cup white granular sugar
1 tablespoon vanilla extract
¾ teaspoon kosher salt
2 large eggs, room temperature
For the Pecan Streusel Topping
1 cup all-purpose flour
12 tablespoons unsalted butter, cold and cut into chunks
½ cup light brown sugar
½ cup white granular sugar
1.5 teaspoons ground cinnamon
¾ teaspoon kosher salt
16 ounces pecan pieces or halves
Instructions
Cook the Sweet Potatoes:
Place the peeled and chunked sweet potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain thoroughly and let them steam dry in the colander for a few minutes before transferring to a large mixing bowl.
Create the Creamy Filling:
Add the butter to the hot potatoes and mash with a potato masher or hand mixer until completely smooth. Mix in the room temperature heavy cream, cinnamon, sugar, vanilla, and salt. Add the eggs one at a time, mixing gently until just incorporated.
Make the Crunchy Streusel Topping:
In a separate bowl, whisk together the flour, both sugars, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Gently stir in the pecans.
Assemble and Bake:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the sweet potato filling into the dish and spread evenly. Sprinkle the pecan streusel topping over the entire surface. Bake for 30-35 minutes, or until the filling is set and the topping is golden brown. Let cool for at least 10 minutes before serving.
Notes
Creamiest Filling:
For a richer, more concentrated flavor, bake the sweet potatoes at 400°F (200°C) for 45-60 minutes until tender, instead of boiling them. This reduces water content and deepens their natural sweetness.
Perfect Topping:
Using cold butter for the streusel is essential. It creates steam as it melts in the oven, resulting in a light, crispy topping rather than a dense or greasy one.
Make-Ahead Tip:
You can prepare the filling and the streusel topping up to two days in advance. Store them separately in airtight containers in the refrigerator. When ready to bake, assemble the casserole and add 5-10 minutes to the baking time.
Don’t Overmix:
When adding the eggs to the filling, mix only until they are just combined. Overmixing can cause the casserole to puff up dramatically and then sink as it cools.
Variations:
For a classic marshmallow topping, skip the streusel and top with mini marshmallows during the last 5-10 minutes of baking until puffed and golden.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving (1/12th of casserole)
- Calories: 735 kcal
- Sugar: 41g
- Sodium: 320mg
- Fat: 50g
- Saturated Fat: 19g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 67g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 95mg
Keywords: sweet potato casserole, old-fashioned sweet potato casserole, pecan streusel topping, Thanksgiving side dish, holiday recipe, creamy sweet potato recipe, southern sweet potato casserole, baked sweet potato casserole, holiday baking