A holiday favorite, this Sweet Potato Casserole features creamy mashed sweet potatoes topped with a rich, buttery pecan streusel.

Scale

4 large sweet potatoes

1/2 cup granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs

1/2 cup unsalted butter, melted

For the Streusel Topping:

1 cup light brown sugar, packed

1/2 cup all-purpose flour

1 cup chopped pecans

1/2 cup unsalted butter, melted

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Cook the Sweet Potatoes: Begin by cooking the sweet potatoes until soft. You can bake them at 400°F for one hour, microwave them (pierced with a fork) for about 15 minutes depending on size, or peel and boil them for 30 minutes.
Preheat the Oven: Set your oven to 375°F. Lightly spray a 2-quart baking dish with nonstick spray and set aside.
Prepare the Mash: In a large bowl, combine the cooked sweet potatoes, granulated sugar, salt, vanilla extract, eggs, and melted butter. Use an electric mixer to beat the mixture for 4 to 5 minutes until it’s fluffy and smooth.
Bake the Base: Pour the sweet potato mixture into the prepared dish and bake for 25 minutes.
Make the Streusel: While the casserole is baking, mix together the brown sugar, flour, chopped pecans, and melted butter in a small bowl. Stir with a fork until crumbly.
Add the Topping: Remove the casserole from the oven, sprinkle the streusel evenly on top, and return it to the oven for another 10 to 15 minutes until the topping is golden brown.
Serve: Serve immediately or cover with foil and serve within 30 minutes.

Bake potatoes ahead of time to save prep time. Use softened butter for a crumbly topping. Make ahead by baking the base and refrigerating.