Real sweet potatoes whipped with eggs and milk make this the best sweet potato casserole with pecan streusel topping around. There's an unmistakeable hint of vanilla that you'll love!
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Keyword: how to serve sweet potatoes, sweet potatoes, thanksgiving side dish
Servings: 9
Calories: 278kcal
Author: Julie Clark
Ingredients
3cupsmashed sweet potatoesI used 8 small potatoes*
In a medium-sized bowl, use a mixer to whip together the mashed potatoes and eggs until completely blended.
Stir in the sugar and milk.
Pour this mixture into a pie plate or an 8x8 pan that has been sprayed with cooking spray.
In a small bowl, mix together the brown sugar, flour and pecans.
Cut the butter into small chunks.
Use a pastry blender to cut the butter into the sugar mixture until it is coarse crumbs.
Mix the vanilla into the streusel topping.
Sprinkle the streusel over the sweet potato mixture.
Bake for 35 minutes or until the top is golden brown.
Video
Notes
To prepare the sweet potatoes: Peel the potatoes and cut them into chunks. Boil them in water over medium heat until they are soft (about 10-15 minutes depending on the size of the sweet potato chunks). Drain off the water, then mash them with a potato masher or a mixer. You can also use canned sweet potatoes if you'd like. Drain the liquid off and mash. *Instead of evaporated milk, you can also use a high fat milk or cream (whole milk, half & half, or even heavy whipping cream for a rich flavor). ***You can double this recipe and bake it in a 9x13 pan. This will most likely take at least 10 minutes longer to bake.