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Best Sweet Potato Casserole

The Best Sweet Potato Casserole

The Best Sweet Potato Casserole isn't just a side dish; it's a culinary hug that brightens any table. This recipe offers a sweet, savory, and incredibly satisfying upgrade to a classic, proving easy to make and universally loved. Get ready to elevate your mealtime with this phenomenal sweet potato delight, perfect for holidays or a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 3 lbs Sweet Potatoes about 4-5 medium, peeled and cut into 1-inch chunks
  • 1/4 cup Unsalted Butter half a stick
  • 1/2 cup Granulated Sugar
  • 1/2 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • Pinch Salt
Pecan Streusel Topping
  • 1/4 cup Unsalted Butter half a stick, melted
  • 1/4 cup Light Brown Sugar packed
  • 1 1/2 cups Pecan Halves
  • 1/2 cup All-Purpose Flour

Equipment

  • Large pot,
  • Potato masher or a hand mixer or stand mixer with a paddle attachment
  • Large mixing bowl
  • 9x13-inch baking dish or an 8x8-inch dish for a thicker casserole
  • Spatula
  • Medium Bowl

Method
 

  1. Prepare the Sweet Potatoes: Begin by preheating your oven to 400°F (200°C). Peel and cut the sweet potatoes into roughly 1-inch chunks. Place them in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the sweet potatoes are fork-tender, about 15-20 minutes. Drain them thoroughly. Tip: Ensure the potatoes are cooked until very soft for a smooth, lump-free casserole.
    3 lbs Sweet Potatoes
  2. Make the Sweet Potato Base: Transfer the drained sweet potatoes to a large mixing bowl. Add ¼ cup (half a stick) of unsalted butter, granulated sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Using a potato masher, a hand mixer, or even a stand mixer with a paddle attachment, mash or beat the mixture until it's smooth and creamy. Taste and adjust seasonings if necessary; you might want a tad more salt or a pinch more cinnamon depending on your preference.
    3 lbs Sweet Potatoes, 1/4 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/2 cup Heavy Cream, 1 teaspoon Vanilla Extract, 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Ground Nutmeg, Pinch Salt
  3. Assemble the Casserole: Lightly grease a 9x13-inch baking dish (or an 8x8-inch dish for a thicker casserole). Pour the sweet potato mixture into the prepared dish and spread it evenly with a spatula. Set aside.
  4. Prepare the Pecan Streusel Topping: In a separate medium bowl, combine the light brown sugar, pecan halves, all-purpose flour, and the remaining ¼ cup (half a stick) of melted unsalted butter. Use a fork or your fingertips to mix these ingredients until well combined and a crumbly mixture forms. Don't overmix; you want distinct crumbles.
    1/4 cup Light Brown Sugar, 1 1/2 cups Pecan Halves, 1/2 cup All-Purpose Flour, 1/4 cup Unsalted Butter
  5. Bake to Perfection: Sprinkle the pecan streusel topping evenly over the sweet potato base in the baking dish. Place the dish in your preheated 400°F (200°C) oven. Bake for 25-30 minutes, or until the topping is golden brown and bubbly, and the sweet potato mixture is heated through. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  6. Rest and Serve: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Serve warm and enjoy!

Notes

Top Tips for Perfecting The Best Sweet Potato Casserole

  • Potato Consistency is Key: Ensure your sweet potatoes are cooked until very soft before mashing. This is crucial for a perfectly smooth, lump-free base. Over-boiling slightly is better than under-boiling.
  • Don't Skimp on the Butter and Cream: These ingredients are essential for the creamy, rich texture that makes this casserole so decadent. For richness, use full-fat heavy cream.
  • Taste and Adjust: Always taste your sweet potato mixture before adding the topping. Sweetness levels in sweet potatoes can vary, so you might want to add a little more sugar, a pinch more salt, or extra spice like cinnamon or nutmeg to suit your preference.
  • Toasting Pecans (Optional but Recommended): For a deeper, nuttier flavor in your streusel, lightly toast the pecan halves before adding them to the topping mixture. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching carefully to prevent burning.
  • Streusel Texture: When making the streusel, avoid overmixing. You want a crumbly, coarse texture, not a paste. Using your fingertips can help achieve the perfect crumble.
  • Preventing a Soggy Topping: If baking ahead and refrigerating, add the streusel topping just before baking. This helps ensure it stays crisp.
  • Make Ahead Option: You can prepare the sweet potato base up to 2 days in advance and store it covered in the refrigerator. Prepare the streusel ingredients separately and store them at room temperature. Assemble and bake when ready.
  • Ingredient Substitutions:
    • Brown Sugar (topping): If you only have granulated sugar, you can use it, but the brown sugar offers a richer, molasses-like flavor that is highly recommended.
    • Nuts: Walnuts can be substituted for pecans if preferred, or omitted entirely for a nut-free version (though the crunch will be missed).
    • Dairy-Free: You can use plant-based milk (like almond or oat milk) and vegan butter for a dairy-free version, though the richness will vary.
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