Ingredients
- Sweet Potato Base:
- 5 pounds sweet potatoes, peeled and cut into 1” pieces
- 4 tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs, beaten
- Topping (Streusel):
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, room temperature
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Boil sweet potatoes in a large pot until fork-tender; drain well.
- Mash sweet potatoes until mostly smooth (use a hand mixer for extra creaminess).
- Mix in melted butter, brown sugar, heavy cream, vanilla, salt, and eggs until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a bowl, combine brown sugar, pecans, flour, butter, and salt until crumbly.
- Sprinkle streusel topping evenly over the sweet potatoes.
- Bake for 30–35 minutes until topping is golden and crisp.
- Let rest a few minutes before serving.
Notes
- Leave out pecans for a nut-free version.
- Add mini marshmallows during the last 10 minutes of baking for extra sweetness.
- Spice it up with cinnamon or nutmeg in the base.
- Use walnuts or almonds instead of pecans if desired.
- Swap butter with vegan butter and cream with coconut cream for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
