Description
A creamy, slightly spiced sweet potato casserole topped with a buttery crunch that feels like a dessert and is perfect for holidays.
Ingredients
- 4 large sweet potatoes, scrubbed
- 4 tablespoons unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine salt
- Optional: a pinch of orange zest for brightness
Instructions
- Heat your oven to 350°F. Pierce the sweet potatoes with a fork, place on a lined sheet, and bake for 50 to 65 minutes, until very tender.
- Let them cool just enough to handle, then scoop out the flesh into a bowl. Mash until smooth. Aim for about 6 cups of mashed sweet potato.
- Stir in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy but do not overwork it. Smooth into a greased 9×13-inch baking dish.
- Add your chosen topping. For a pecan streusel, blend 1/2 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup flour, and 3 tablespoons softened butter, then crumble over the surface.
- Bake for 30 to 35 minutes, until the topping is golden and the edges are lightly bubbling. Let it rest for 10 minutes before serving so it sets.
Notes
Add a tiny pinch of salt to your sweet topping for flavor contrast. If using marshmallows, add them right before baking to keep them from deflating.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American