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Sweet Potato Casserole
Creamy, lightly spiced mashed sweet potatoes under a crunchy brown-sugar pecan streusel.
Ingredients
| Volume | Grams |
|---|---|
| Filling | |
| 3 lb sweet potatoes, about 5 medium | 1361 g |
| 1/3 cup unsalted butter, melted | 75 g |
| 1/2 cup packed brown sugar | 106 g |
| 2 large eggs | 100 g |
| 1/2 cup milk | 114 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/2 tsp ground cinnamon | — |
| 1/2 tsp table salt | 3 g |
| Streusel | |
| 1/2 cup all-purpose flour | 60 g |
| 1/2 cup packed brown sugar | 106 g |
| 1/4 cup unsalted butter, melted | 56 g |
| 1 cup pecans, chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Peel the sweet potatoes, cut into chunks, and simmer in salted water until very tender, 15–20 minutes. Drain well.
- Heat the oven to 350 °F and butter the baking dish.
- Mash the sweet potatoes with the butter, brown sugar, eggs, milk, vanilla, cinnamon and salt until smooth, then spread in the dish.
- Stir the flour, brown sugar, melted butter and pecans into a crumbly streusel and scatter it over the top.
- Bake 30–35 minutes, until the edges bubble and the topping is golden.
Tips
- Make the filling a day ahead and refrigerate; add the streusel just before baking and give it 10 extra minutes.
- Prefer marshmallows? Skip the streusel and add them for the last 10 minutes.
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