Old Fashioned Sweet Potato Casserole

5 from 1 vote

Old Fashioned Sweet Potato Casserole

Indulge in the heartwarming comfort of an Old Fashioned Sweet Potato Casserole, crowned with a buttery pecan streusel topping that adds a delightful crunch to every bite. This classic dish blends the earthy sweetness of sweet potatoes with the rich, nutty flavor of pecans, creating a festive favorite that's perfect for any gathering.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 572kcal

Author: Briana

Equipment

pastry cutter
mixing bowls
13x9 casserole dish
vegetable peeler
large stock pot
hand mixer (or potato masher)
Rubber Spatula

Ingredients

Pecan streusel topping

1 cup all purpose flour
12 tablespoons unsalted butter, cold and cut into chunks (the butter MUST be cold!)
½ cup light brown sugar
½ cup white granular sugar
1.5 teaspoons ground cinnamon
¾ teaspoon kosher salt
16 ounces pecan pieces or halves

Sweet potato filling

4 pounds sweet potatoes, peeled and cut into large chunks that are roughly the same size
8 tablespoons unsalted butter
½ cup heavy whipping cream, room temperature
1 tablespoon ground cinnamon
¾ cup white granular sugar
1 tablespoon vanilla extract
¾ teaspoon kosher salt
2 large eggs, room temperature

Instructions

Streusel topping

In a large mixing bowl, combine 1 cup of all purpose flour, ½ cup of brown sugar, ½ cup of white sugar, ¾ teaspoon of kosher salt, 1 teaspoon of cinnamon, and 12 tablespoons of cold butter in chunks. Use your hands or a dough cutter to mix the ingredients together until a crumbly dough forms. You may notice streaks of butter in the topping, and this is fine.
Gently fold in 16 ounces of pecans or pecan halves. Set aside in the fridge to keep chilled while you make the sweet potato filling.

Sweet potato filling

Preheat the oven to 350°F. Melt one stick of butter in a separate container and set aside to cool slightly.
Add the sweet potatoes to a large pot with cold water. Bring everything to a boil, then boil until softened enough to stick a fork through. This should take 15-20 minutes.
After the potatoes are cooked, drain the water, and add them to a large bowl. Mash until smooth. *You can use a masher, a stand mixer with a paddle attachment, or an electric hand mixer. Allow to cool slightly before moving on, as the mixture will be really hot!
Add the ¾ cup of white sugar, 8 tablespoons of melted and slightly cooled butter, ½ cup of heavy cream, 1 tablespoon of vanilla extract, 1 tablespoon of ground cinnamon, and ¾ teaspoon of kosher salt to the mash mixture. Mix until well combined and smooth, then adjust seasonings and sweetener to taste.
Make sure the potato mixture has had time to cool off before adding the eggs, or you run the risk of scrambling them. The sweet potato mixture can be warm, just not hot. Now, add in the eggs, and mix until just combined.

Assemble and bake

Pour the sweet potato mixture into a greased 13x9-inch casserole dish, spreading it out as evenly as possible using a rubber spatula or offset spatula. Top with the pecan streusel topping in large chunks, pressing lightly to adhere.
Bake for about 35-40 minutes, until golden brown. After about the 20 minute mark, keep an eye on the pecan topping. If the pecans or almond flour topping is starting to brown too fast, cover with aluminum foil.
That’s it! Allow 15-20 minutes for the casserole to cool (and for the topping to harden) before eating. This will also ensure you don’t burn your mouth - the casserole will be hot!
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or in the oven.

Notes

- Use cold butter for the topping. Using cold butter for the streusel topping is essential to achieve the proper consistency, or else the topping will melt when baked, leaving you with puddles of butter.
- Avoid overmixing the streusel topping. It should look like coarse, sandy crumbs. If it’s too finely mixed, it may become more like a crust than a nice, crumbly topping.
- Chill the topping in the fridge while working on the filling. This will help ensure that it keeps its shape when it bakes. If left out, it will begin to warm up in a hot kitchen.
- Make sure the dairy and eggs are at room temperature for the filling. Room-temperature ingredients are really important when making the sweet potato filling to ensure the mixture comes together properly and doesn’t include any lumps.
- Allow the sweet potato mixture to cool before adding the eggs. The mixture can be warm, just not hot, or else you will scramble the eggs!
- Use a large enough pan. Make sure to use a 13x9-inch casserole dish for the right ratio of sweet potato base to crunchy topping in each bite.
- Keep an eye on the casserole while it’s baking. If the top starts to brown too quickly, but the inside isn’t warm yet, you can lightly cover it with aluminum foil to prevent the topping and pecans from burning.
- Make ahead. If you’re looking to save time on busy gathering days, you can prepare the sweet potato base and crumble topping separately, a day or in advance, and store them in the refrigerator. Assemble just before baking, and continue with the recipe as usual.
- To freeze. Allow the cooked casserole to cool completely. Transfer to a freezer safe airtight container and freeze for up to up to 3 months. Thaw in the refrigerator overnight before reheating and serving.

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