My mother-in-law’s sweet potato casserole recipe is now a staple in our own family’s holiday menu. It’s my husband’s absolute favorite side dish at Thanksgiving and Christmas. The sweet potatoes are creamy and rich, while the crumbly, streusel-like topping adds a sweet, buttery crunch.
- 3 cups sweet potatoes, peeled and smashed
- 2 large eggs
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/3 stick of unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1/2 stick unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 cup pecans, roughly chopped
- Preheat the oven to 350º F.
- In a large stockpot, add the sweet potatoes whole, cover with water and boil until the potatoes are fork tender.
- Drain well and allow to cool before skinning them. The skins should just slide right off!
- Put the potatoes in a stand mixer bowl and add the sugar, salt, eggs, butter, milk, and vanilla. Mix well.
- Spread the mixture evenly into a greased 9×13 baking dish.
- Mix all topping ingredients in a medium bowl. It should be crumbly.
- Sprinkle on top of potatoes.
Bake at 350º F for about 45-50 minutes, until the edges are lightly browned and bubbly.
This dish can be prepared a day in advance. Keep refrigerated and allow to come to room temperature before baking.