Southern Sweet Potato Casserole
Creamy roasted sweet potatoes topped with buttery pecan streusel, a Southern holiday classic. Ready in under an hour with caramelized edges and warm spice throughout.
- Total time
- 45 min
- Servings
- 6
- Calories
- 385
- Protein
- 4g
Ingredients
- 3 lbs sweet potatoes
- 6 tbsp butter, divided
- ⅓ cup brown sugar
- ⅓ cup heavy cream
- 1 tsp cinnamon
- ¾ cup pecans, chopped
- ⅓ cup all-purpose flour
- ½ tsp salt
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 375°F. Scrub sweet potatoes under cold water and prick each with a fork.
- 2
Place potatoes directly on oven rack and roast until very tender when pierced, 30–35 minutes.
- 3
Let potatoes cool 5 minutes, then scoop flesh into a large bowl, discarding skins.
- 4
Add 3 tbsp butter, brown sugar, heavy cream, cinnamon, vanilla, and salt to the bowl.
- 5
Mash until smooth with just a few small lumps remaining; do not over-work.
- 6
Transfer mixture to a buttered 9×13-inch baking dish and spread in an even layer.
- 7
In a small bowl, combine pecans, flour, remaining 3 tbsp butter (cut into small pieces), and a pinch of salt.
- 8
Rub with your fingers until mixture resembles coarse crumbs with pea-sized pieces of butter.
- 9
Sprinkle streusel evenly over sweet potato filling.
- 10
Bake at 375°F until topping is golden brown and edges bubble slightly, 10–12 minutes.
- 11
Let rest 5 minutes before serving.
Tools you’ll need
- oven
- 9×13-inch baking dish
- large mixing bowl
- small mixing bowl
- fork (for pricking potatoes)
- potato masher
- wooden spoon
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