Sweet Potato Casserole
A warm and comforting sweet potato casserole topped with a crunchy streusel, perfect for holiday meals and family gatherings.
Ingredients
For the Sweet Potato Filling
- 4 cups sweet potatoes, peeled and cubed Use fresh sweet potatoes for best flavor.
- 1/2 cup granulated sugar Adjust sweetness as desired.
- 1/4 cup milk Use almond or coconut milk for a dairy-free version.
- 1/4 cup unsalted butter, melted Can substitute with dairy-free alternative.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans Feel free to substitute with other nuts or skip.
- 1/4 cup unsalted butter, softened Use a dairy-free alternative if needed.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until tender, about 15-20 minutes. Drain and mash.
- In a mixing bowl, combine mashed sweet potatoes, granulated sugar, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until smooth.
- Transfer the sweet potato mixture to a greased baking dish.
Topping
- In a separate bowl, mix together brown sugar, flour, oats, pecans, and softened butter until crumbly.
- Sprinkle the streusel mixture over the sweet potato layer.
Baking
- Bake for 25-30 minutes, or until the topping is golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm. Pairs well with proteins like turkey, ham, or chicken. For an extra sweet topping, add mini marshmallows in the last 5-10 minutes of baking.