Sweet Potato Casserole
A warm, creamy sweet potato casserole topped with a crisp brown-sugar streusel, perfect for fall gatherings.
Ingredients
For the Casserole
- 3 lbs sweet potatoes (about 5-6 medium)
- 6 Tbsp butter (melted)
- ½ cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt (reduce to ½ tsp if using salted butter)
- ¼ cup half-and-half
Brown Sugar Streusel Topping
- 3 Tbsp salted butter (softened)
- 1 cup brown sugar
- ⅓ cup flour
Instructions
Preparation
- Preheat oven to 400 °F (≈ 200 °C). Place the sweet potatoes on a baking sheet and pierce holes with a fork. Bake for about 50 minutes to 1 hour, depending on size, until easily pierced through.
- Once soft, cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl. Add melted butter, sugar, eggs, vanilla, cinnamon, salt and half-and-half. Whip until creamy.
- Transfer the mixture into the baking dish and spread evenly.
Making the Streusel Topping
- In a small bowl, mix softened butter, brown sugar, and flour until coarse crumbs form. Sprinkle evenly over the sweet potato layer.
Baking
- Reduce oven to 350 °F (≈ 175 °C). Bake for 20-25 minutes or until warm throughout and topping is cooked through (cover loosely with foil halfway if topping browns too fast).
Notes
Make-ahead friendly: You can prepare the mashed sweet potato filling up to 48 hours ahead; store in an airtight container. When ready, spread in dish, add topping and bake as directed. Topping variation: For extra crunch, stir in 1 cup chopped pecans into the streusel. Marshmallow option: If you love marshmallows, add 1 cup mini marshmallows on top during the last 10 minutes of baking. If adding marshmallows, reduce sugar in mashed sweet potatoes to ⅓ cup. Storage & reheating: Cover and refrigerate leftovers up to 4-5 days. Reheat in the microwave or oven until warmed through.