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Sweet Potato Casserole

Sweet Potato Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
  • 1/2 cup heavy cream, warmed
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1 cup pecan halves, roughly chopped
  • Pinch of fine sea salt

Method
 

  1. Boil the sweet potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain well.
  2. Mash the potatoes, then stir in the melted butter, brown sugar, cream, vanilla, salt, cinnamon, and nutmeg. Cool for 5 minutes, then fold in the eggs.
  3. For the topping, rub the flour, brown sugar, salt, and cold butter together until crumbly. Toss in the pecans and squeeze to form a few clumps.
  4. Spread the filling into a buttered 9x13-inch dish. Scatter the streusel on top and bake at 350°F for 25 to 30 minutes, until golden and bubbling. Let rest 10 minutes, then serve.

Notes

Let the casserole cool for the full 10 minutes before serving. The center will set up and the topping will have a chance to crisp back up. You can also prep and freeze the unbaked dish as described above.