Sweet Potato Casserole
Classic Southern Sweet Potato Casserole made with creamy mashed sweet potatoes and a crunchy pecan streusel topping. A Thanksgiving favorite!
Servings: 8 servings (3/4 cup each)
Calories: 310kcal
Ingredients
- 3 large sweet potatoes peeled and cubed, (about 2 lbs.,) $3.39
- ½ cup salted butter divided, (113g) $0.92
- ¼ cup whole milk 2 fl oz., $0.06
- 2 eggs beaten, $0.39
- ½ cup brown sugar divided, (100g) $0.25
- ½ tsp ground cinnamon $0.02
- ½ tsp salt $0.04
- 1 tsp vanilla extract $0.67
- ½ cup chopped pecans 55g, $1.69
- ¼ cup all-purpose flour 30g, $0.04
Instructions
- Gather and prep all ingredients. Grease a 9x9 baking dish and preheat the oven to 350°F (177°C).
- Boil cubed sweet potatoes in salted water until fork-tender, about 12-15 minutes. Drain.
- Mash sweet potatoes until smooth.*
- Add in 4 Tbsp (¼ cup) butter, milk, eggs, ¼ cup brown sugar, cinnamon, salt, and vanilla until smooth. Spread evenly in the prepared baking dish.
- In a small bowl, combine the pecans, flour, and remaining ¼ cup brown sugar. Pour in the remaining ¼ cup melted butter, and stir until a sandy, crumbly consistency forms.
- Sprinkle the pecan streusel evenly over the sweet potato layer.
- Bake uncovered for 25-30 minutes, until the topping is golden and the casserole is set.
- Allow to cool slightly before serving.
See how we calculate recipe costs here.
Notes
*Use a potato masher or hand mixer to get the sweet potatoes really smooth and creamy.
Nutrition
Serving: 1cup | Calories: 310kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Sodium: 306mg | Fiber: 3g