The sweet potato casserole is the star of the show for me at Thanksgiving. I am a big lover of sweet potatoes, and this creamy, sweet version with the crunchy pecan top is just perfection.
I think roasting the sweet potatoes over boiling gives them a richer texture and taste, and living on a boat means I am not wasting water!
The sweet potato portion can be made and kept in the fridge for up to two days or covered tightly and kept in the freezer for up to three months.
If you make it ahead, take it out of the refrigerator an hour before cooking or increase the cooking time by 10 minutes.
Sweet Potato Casserole with Pecan Streusel Topping
Sweet and creamy sweet potatoes topped with crunchy pecan topping!
Ingredients
- 3-4 sweet potatoes
- 1 tbsp Avocado oil
- kosher salt
- 1/2 stick butter
- 1/2 cup heavy cream Or one can sweet condensed milk.
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp kosher salt
- few grinds pepper
- 2 eggs lightly whisked
- 1 tsp pumpkin pie spice
Topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 4 tbsp butter melted
- pinch of kosher salt
Instructions
- Rub sweet potatoes with the oil and sprinkle with the salt. Roast at 400° for 50 to 60 minutes until completely cooked through and soft.
Topping
- Mix the flour, brown sugar, salt and pumpkin pie spice togeather and set aside.
The casserole
- Heat oven to 350°
- When the sweet potatoes are done cooking, remove their skins and add to a large bowl and allow to cool for 10 minutes.
- Mash the cooked sweet potatoes with a potato masher or large fork until very smooth. Add the butter, salt, sugar, and spice blend and mix well. Mix in the eggs.
- Transfer the sweet potato mixture to a 2-quart baking dish or cast iron pan and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and drizzle the melted butter all over the top. Bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
- Make-Ahead Instructions: You refrigerate the casserole up to 2 days ahead of time. Add the topping right before baking.
- Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.
Tried this recipe?Let us know how it was!