Sweet Potato Casserole

4.71 from 17 votes

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 mins

Cook Time35 mins

Total Time55 mins

Course: Side Dish

Cuisine: American

Keyword: how to serve sweet potatoes, sweet potatoes, thanksgiving side dish

Servings:

Calories: 278kcal

Author: Julie Clark

Ingredients

3 cups mashed sweet potatoes I used 8 small potatoes*
2 large eggs
3/4 cup granulated sugar
1/2 cup evaporated milk**

Topping:

1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 cup chopped pecans
1/4 cup cold butter
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.
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.

Nutrition