Ingredients
Equipment
Method
- Preheat and Prep Sweet Potatoes: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the sweet potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.3 pounds sweet potatoes
- Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Mash them until smooth using a potato masher or a fork. For an extra smooth consistency, you can use an electric mixer on low speed.
- Combine Wet Ingredients: While the sweet potatoes are still warm, add the ½ cup melted butter, ½ cup granulated sugar, ¼ cup packed light brown sugar, beaten eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt to the mashed sweet potatoes. Stir well until all ingredients are thoroughly combined and the mixture is smooth and creamy.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 large eggs, ½ cup milk, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, Pinch of salt
- Prepare the Streusel Topping: In a separate medium bowl, combine the all-purpose flour and ½ cup packed light brown sugar. Add the cold butter pieces. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans, if using.½ cup all-purpose flour, ½ cup packed light brown sugar, ⅓ cup unsalted butter, 1 cup chopped pecans
- Assemble the Casserole: Pour the sweet potato mixture evenly into the prepared baking dish. Sprinkle the streusel topping generously over the sweet potato layer.
- Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until the streusel topping is golden brown and bubbly, and a toothpick inserted into the center of the sweet potato mixture comes out clean (though it will be moist).
- Serve and Enjoy: Remove from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly.
Notes
Sweet Potato Consistency: For the creamiest texture, use ripe sweet potatoes – they'll be naturally sweeter and mash more smoothly. If you prefer a lighter, fluffier texture, you can whip the mashed sweet potatoes with an electric mixer until airy before adding the other ingredients. Avoid over-mashing if you prefer a little texture.
Don't Overcook Sweet Potatoes: When boiling the sweet potatoes, cook them until they are just fork-tender, but not mushy. Overcooking can lead to a watery casserole.
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them incorporate more smoothly into the sweet potato mixture, preventing any curdling and ensuring a consistent texture.
Streusel Perfection: For the best streusel topping, make sure your butter is cold and cut into small pieces. This creates distinct crumbs that crisp up beautifully when baked. If you don't have pecans, walnuts or even rolled oats can be a great substitute for added texture. For a gluten-free option, you can use a 1:1 gluten-free flour blend in the streusel.
Spice Adjustment: Feel free to adjust the amount of cinnamon and nutmeg to your taste. A pinch of ground ginger or allspice can also add a delightful warmth.
Preventing Graininess: If you're concerned about the sugar dissolving properly, gently warm the milk and butter together before adding them to the mashed sweet potatoes. This helps dissolve the sugars and spices more evenly.
Make Ahead: This casserole can be assembled a day in advance! Prepare the sweet potato mixture and the streusel topping separately. Store the sweet potato mixture covered in the refrigerator, and the streusel in an airtight container at room temperature. Assemble just before baking. You may need to add an extra 5-10 minutes to the baking time if baking from cold.
