Southern Sweet Potato Casserole

Byzitouni

🛒 Ingredients

For the Sweet Potato Base:

  • 3-4 lbs Sweet potatoes (peeled and cubed) 🍠
  • 1/2 cup Unsalted butter, melted 🧈
  • 1/2 cup Milk (whole milk or evaporated milk works best) 🥛
  • 3/4 cup Granulated sugar
  • 2 Large eggs, lightly beaten 🥚
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt 🧂

For the Crunchy Pecan Topping:

  • 1 cup Chopped pecans 🥜
  • 1 cup Brown sugar, packed
  • 1/3 cup All-purpose flour
  • 1/3 cup Unsalted butter, softened 🧈

👩‍🍳 Instructions

  1. Prep & Boil: Preheat your oven to 350°F (175°C). Boil the cubed sweet potatoes in a large pot of water until tender (about 15–20 minutes). Drain well. 🥔🔥
  2. Mash & Mix: In a large bowl, mash the hot potatoes until smooth. Add the melted butter, milk, sugar, eggs, vanilla, and salt. Whisk or beat with a hand mixer until creamy. 🥣✨
  3. Transfer: Pour the sweet potato mixture into a greased 9×13 inch baking dish and smooth the top.
  4. The Streusel: In a small bowl, combine the chopped pecans, brown sugar, and flour. Use a fork or pastry cutter to mix in the softened butter until the mixture is crumbly. 🥜🍯
  5. Assemble: Generously sprinkle the pecan topping over the sweet potatoes.
  6. Bake: Bake for 30–35 minutes until the sweet potatoes are set and the pecan topping is golden brown and bubbling. ⏲️🥧
  7. Serve: Let it rest for 5–10 minutes before serving so the flavors can settle.

🔥 Pro Tips:

  • The Texture: For the smoothest base, use a hand mixer to get rid of any strings or lumps in the sweet potatoes. ☁️
  • Add some Spice: Feel free to stir in a teaspoon of cinnamon or a pinch of nutmeg to the base for extra warmth! 🍂

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