Of course! Southern Sweet Potato Casserole is a quintessential holiday side dish, walking the beautiful line between a vegetable side and a decadent dessert. Here is a classic, beloved recipe that features a creamy, spiced sweet potato base topped with a crunchy, buttery pecan streusel.
Classic Southern Sweet Potato Casserole
This recipe strikes the perfect balance between sweet and savory, with a creamy texture and an irresistible crunchy topping.
Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
For the Sweet Potato Base:
· 3-4 large sweet potatoes (about 3.5-4 lbs total), peeled and cubed
· ½ cup (1 stick) unsalted butter, melted
· ⅓ cup granulated sugar
· ⅓ cup packed light brown sugar
· ¼ cup milk or heavy cream
· 2 large eggs, lightly beaten
· 1 teaspoon vanilla extract
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· A pinch of salt
For the Pecan Streusel Topping:
· 1 cup packed light brown sugar
· ⅓ cup all-purpose flour
· 1 cup chopped pecans
· ⅓ cup (about 5 ½ tablespoons) cold unsalted butter, cubed
· Optional: 1 cup mini marshmallows (added for the last 5 minutes of baking)
Instructions:
- Cook the Sweet Potatoes:
· Place the peeled and cubed sweet potatoes in a large pot and cover with cold, salted water.
· Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
· Drain the potatoes thoroughly and return them to the warm pot for a minute to let any excess moisture evaporate. - Preheat and Prepare:
· Preheat your oven to 350°F (175°C).
· Grease a 9×13 inch or a similar 3-quart baking dish. - Make the Sweet Potato Base:
· In a large mixing bowl, mash the hot sweet potatoes until smooth.
· Add the melted butter, granulated sugar, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
· Using an electric mixer or a sturdy whisk, beat the mixture until it is smooth and well combined.
· Pour the mixture into the prepared baking dish and spread it into an even layer. - Make the Pecan Streusel Topping:
· In a separate bowl, combine the brown sugar and flour.
· Add the cold, cubed butter and use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
· Stir in the chopped pecans. - Assemble and Bake:
· Sprinkle the pecan streusel topping evenly over the sweet potato base.
· Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
· For a Marshmallow Topping: If using, sprinkle the mini marshmallows over the casserole for the last 5 minutes of baking, just until they are puffed and golden. Watch closely as they can burn quickly. - Serve:
· Let the casserole rest for 10-15 minutes before serving. This allows it to set slightly for easier serving.
The Great Southern Debate: Marshmallows vs. Pecans?
· Pecan Streusel (This Recipe): This is often considered the more “traditional” or “grown-up” version, favored for its buttery, crunchy texture that contrasts beautifully with the creamy potatoes.
· Marshmallow Topping: This is a beloved, sweeter version where mini marshmallows are spread over the top and toasted until golden. You can even do a combination: sprinkle ½ cup of marshmallows over the pecan streusel for the last few minutes of baking for the best of both worlds!
Why This Recipe is a Winner:
· Perfect Texture: The base is luxuriously smooth and creamy, while the topping provides a delightful crunch.
· Balanced Flavor: It’s sweet, but the spices and the natural earthiness of the sweet potatoes keep it from being cloying.
· Make-Ahead Friendly: You can prepare the sweet potato base and the streusel topping a day ahead. Store them separately in the fridge and assemble just before baking.
This casserole is sure to be the star of your holiday table!