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Sweet Potato Casserole with Pecan Streusel

Classic Thanksgiving sweet potato casserole: creamy, lightly spiced roasted sweet potatoes under a crunchy brown sugar pecan streusel, baked in a 9x13 dish. Serves 12.
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Prep Time 20 minutes
Cook Time 35 minutes
Roasting sweet potatoes 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato filling
  • 4½ cups mashed roasted sweet potatoes about 4 lb raw, 5 medium
  • ½ cup granulated sugar use ¾ cup for a sweeter casserole
  • 6 tbsp unsalted butter melted
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ tsp salt
  • ½ cup whole milk
  • 2 large eggs beaten
  • 1 tsp vanilla extract
Pecan streusel
  • 1 cup light brown sugar packed
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • 6 tbsp unsalted butter melted
  • 1 cup pecans chopped

Equipment

  • 9x13-inch baking dish

Method
 

  1. Prick the sweet potatoes with a fork and roast on a foil-lined baking sheet at 400°F for 50 to 60 minutes, until very soft. Cool slightly, scoop out the flesh and mash. Measure 4½ cups.
  2. Lower the oven to 350°F and grease a 9x13-inch baking dish.
  3. Beat the warm mashed sweet potatoes with the sugar, melted butter, cinnamon, nutmeg and ¾ teaspoon salt until smooth. Cool a few minutes, then beat in the milk, eggs and vanilla. Spread evenly in the dish.
  4. For the streusel, stir the brown sugar, flour and ¼ teaspoon salt together. Stir in the melted butter until clumpy, then stir in the pecans.
  5. Scatter the streusel evenly over the sweet potatoes.
  6. Bake 30 to 35 minutes, until the edges are puffed and set and the topping is deep golden brown. If the pecans brown too fast, cover loosely with foil for the last 10 minutes.
  7. Let stand 10 minutes before serving.

Notes

Make ahead: refrigerate the filling in the dish and the streusel separately up to 2 days, then top and bake cold for 40 to 45 minutes. Canned: drain two 40-oz cans of cut sweet potatoes in syrup, mash, measure 4½ cups and use ¼ cup sugar. Marshmallows: after baking, top with 2 cups mini marshmallows and bake 5 to 8 minutes more. Refrigerate leftovers up to 4 days; freeze up to 3 months.