Sweet Potato Casserole with Pecan Topping (Old Fashioned)

5 from 1 vote

Sweet Potato Casserole with Pecan Topping (Old Fashioned)

Peeled sweet potatoes are boiled until tender, mashed, and mixed right in the baking dish with melted butter, heavy cream, sugar, vanilla, cinnamon, and eggs. A cold-butter streusel made with flour, brown and white sugar, cinnamon, and a full pound of pecans goes on top in big clumps, and the casserole bakes at 350°F until the topping turns deep golden and crunchy. No marshmallows. Both the streusel and filling can be made a day ahead, or the whole casserole assembled up to 3 days ahead, making it an easy-to-plan side for Thanksgiving, Christmas, and holiday potlucks.

Prep Time25

Cook Time1 10

Rest Time15

Total Time1 50

Course: Side Dish

Cuisine: American, Southern

Diet: Vegetarian

Servings: servings (about a 3 x 2-inch piece each)

Calories: 572kcal

Author: Briana

Equipment

hand mixer (or potato masher)
pastry blender
13x9-inch baking dish

Ingredients

Pecan streusel

1 cup all-purpose flour 125g
½ cup light brown sugar packed (100g)
½ cup granulated sugar 100g
1 ½ teaspoons ground cinnamon
¾ teaspoon kosher salt Diamond Crystal; see Notes
12 tablespoons unsalted butter cold, cut into cubes (170g)
16 ounces pecan halves or pieces 454g

Sweet potato filling

4 pounds sweet potatoes peeled and cut into evenly sized chunks (1.8kg)
8 tablespoons unsalted butter melted and slightly cooled (113g)
¾ cup granulated sugar 150g
½ cup heavy cream room temperature (120ml)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
¾ teaspoon kosher salt Diamond Crystal; see Notes
2 large eggs room temperature

Instructions

Make the pecan streusel

In a large mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry blender until it forms coarse, crumbly clumps. A few streaks of butter are fine.
1 cup all-purpose flour, ½ cup light brown sugar, ½ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ¾ teaspoon kosher salt, 12 tablespoons unsalted butter
Fold in the pecans. Refrigerate the streusel while you make the filling.
16 ounces pecan halves or pieces

Make the sweet potato filling

Preheat the oven to 350°F and grease a 13x9-inch baking dish.
Place the sweet potatoes in a large pot, cover with cold water, and bring to a boil. Boil for 15 to 20 minutes, until fork-tender.
4 pounds sweet potatoes
Drain well, return the sweet potatoes to the pot, and mash until smooth with a hand mixer or potato masher.
Transfer the mashed sweet potatoes to the prepared baking dish. Add the granulated sugar, melted butter, cream, vanilla, cinnamon, and salt, and stir until smooth. Taste and adjust the sweetness if you like.
8 tablespoons unsalted butter, ¾ cup granulated sugar, ½ cup heavy cream, 1 tablespoon vanilla extract, 1 tablespoon ground cinnamon, ¾ teaspoon kosher salt
Let the mixture cool until warm but not hot, then add the eggs and stir until just combined. Smooth into an even layer.
2 large eggs

Top and bake

Scatter the streusel over the filling in large clumps, pressing lightly so it sticks.
Bake for 35 to 40 minutes, until the topping is deep golden brown. Check at 20 minutes, and tent loosely with foil if the pecans are browning too quickly.
Let rest for 15 to 20 minutes before serving.

Notes

Salt: This recipe uses Diamond Crystal kosher salt. If you're using Morton's kosher salt or fine sea salt, use about half the amount.
Mixing bowl option: Mixing the filling in the baking dish saves a bowl, but you can mix it in a large bowl instead and spread it into the dish after adding the eggs.
Spices: For a warmer spice flavor, add a pinch of nutmeg or cloves to the filling.
Make ahead, 1 day: Make the streusel and filling, and refrigerate them separately in airtight containers. Assemble and bake as directed.
Make ahead, up to 3 days: Assemble the casserole, cover tightly, and refrigerate unbaked. Bake straight from the fridge, adding a few extra minutes since it's starting cold.
Bake ahead: Bake, cool, and refrigerate. Reheat at 350°F covered loosely with foil until warmed through, then uncover for the last few minutes to re-crisp the topping. Leftovers from a bake-ahead casserole are best eaten within 2 to 3 days.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in the oven or microwave.
Freezing: Cool the baked casserole completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The topping will soften a little.
Serve with: Smothered Turkey Wings, Slow Cooker Prime Rib, Buttery Turkey with Garlic and Herbs, Pineapple Honey Glazed Ham, Cajun Mac and Cheese, or Creamed Pearl Onions.
Leftover sweet potatoes: Use them in our Sweet Potato Cornbread.

Nutrition