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Sweet Potato Casserole

Sweet Potato Casserole with Pecan Streusel

Sweet potato casserole with a brown sugar and vanilla custard filling under a buttery pecan streusel topping.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 12 servings

Equipment

Ingredients

  • 3 lbs sweet potatoes peeled and cut into 1-inch cubes, about 4 large
  • 1/3 cup unsalted butter melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs beaten
  • 1/2 cup evaporated milk or half-and-half
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup packed light brown sugar for the streusel
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon for the streusel
  • 1/3 cup unsalted butter melted, for the streusel
  • 1 cup pecans chopped

Instructions

  • Boil the sweet potatoes: Put the cubed sweet potatoes in a large pot, cover them with cold water by an inch, and bring to a boil. Simmer 15 to 20 minutes, until a fork slides into a cube with no resistance.
  • Drain and steam dry: Drain the sweet potatoes in a colander and let them sit 5 minutes so the surface water evaporates. Skipping this is the main reason a sweet potato casserole comes out loose and never sets.
  • Mash and mix the filling: Heat the oven to 350°F and grease a 9x13 baking dish. Mash the sweet potatoes smooth in a large bowl, then let them cool about 10 minutes so they won't scramble the eggs. Stir in the melted butter, 1/2 cup brown sugar, beaten eggs, evaporated milk, vanilla, 1/2 teaspoon cinnamon and the salt until the mixture is even.
  • Spread it in the dish: Scrape the filling into the greased dish and smooth the top with the back of a spoon.
  • Make the streusel: Stir the 3/4 cup brown sugar, flour and 1/2 teaspoon cinnamon together in a bowl, then pour in the melted butter and mix with a fork until it looks like damp sand. Fold in the chopped pecans.
  • Top and bake: Scatter the streusel evenly over the filling and bake 35 to 40 minutes, until the topping is deep golden, the edges bubble, and the center is set with no wobble when you nudge the dish. If you'd rather check with a thermometer, an egg-based casserole is done at 160°F in the middle.
  • Rest before serving: Let the casserole sit 10 minutes before scooping so the custard firms up and the streusel stays on top instead of sliding off.

Notes

Let the boiled sweet potatoes steam dry 5 minutes and cool about 10 minutes before the eggs go in, or the filling stays loose and never sets. Bake at 350°F until the topping is deep golden and the center is set with no wobble, which is 160°F in the middle for an egg-based casserole, then rest 10 minutes before scooping. Reheat leftovers to 165°F.