This classic sweet potato casserole is a fall must, with a subtly spiced creamy filling and generous pecan streusel topping.

sweet potato casserole

Sweet Potato Casserole

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 8-10 servings


    For the Sweet potatoes:
  • 3 pounds (about 3 large) sweet potatoes, peeled and cut into 1-inch cubes
  • 1/3 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • For the Streusel topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar, lightly packed
  • 3/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 3/4 cup chopped pecans


  1. Add cubed sweet potatoes to pot of cold water. Set over high heat and bring to boil. Reduce heat to medium and simmer until tender, about 15 minutes. Drain.
  2. Preheat oven to 375?F. Grease 2-quart baking dish with butter.
  3. Mash sweet potatoes; add butter, milk, brown sugar, vanilla extract, nutmeg, and salt. Spread evenly into prepared baking dish.
  4. To make topping, combine flour, brown sugar, salt, melted butter, and pecans in medium bowl. Mixture will be crumbly. Sprinkle over sweet potato mixture. Bake until topping is golden brown, about 20-25 minutes. Serve warm.

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