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Sweet potato casserole
TahiraJaved

Creamy Sweet Potato Casserole

This creamy sweet potato casserole is loaded with tender potatoes, rich melted cheese, and a perfectly golden topping. Warm, comforting, and irresistibly delicious, it's the ultimate side dish for family dinners, holidays, and special gatherings!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling and Rest Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 3 lb orange sweet potatoes scrubbed
  • 1/2 cup packed light brown sugar
  • 4 tbsp unsalted butter melted
  • 1/2 cup whole milk at room temperature
  • 2 large eggs at room temperature
  • 2 tsp alcohol free vanilla extract
  • 1 tbsp orange zest
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 tsp fine salt
For the Pecan Streusel Topping
  • 1/2 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 4 tbsp cold unsalted butter cubed
  • 1 cup chopped pecans
For Garnish
  • 2 tbsp chopped toasted pecans
  • Flaky sea salt optional

Equipment

  • 9 by 13 inch baking dish bakes the casserole in an even layer
  • Rimmed baking sheet lined with foil catches the sugary juices while the potatoes roast
  • Potato masher or ricer mashes the flesh smooth without turning it gluey
  • Microplane zester zests the orange into fine, fragrant strands
  • Pastry cutter or fork cuts the cold butter into the streusel
  • Instant read thermometer confirms the center reaches 165°F

Method
 

  1. Roast the whole potatoes at 400°F for 50 to 60 minutes, until the skins wrinkle, syrup leaks out, and a knife slides in with no resistance. Cool for 15 minutes.
  2. Scoop the flesh into a large bowl, discard the skins, and mash until smooth, pulling out any long strings. You should have about 4 cups. Lower the oven to 350°F (175°C).
  3. Once the potatoes have cooled until warm, stir in the brown sugar, melted butter, milk, eggs, vanilla, orange zest, spices, and salt until smooth and glossy.
  4. Grease the 9 by 13 inch dish, spread the filling evenly, and smooth the top with a spatula. The filling should look thick and pale orange.
  5. Whisk the flour, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture looks like coarse crumbs with a few pea sized pieces. Stir in the pecans.
  6. Sprinkle the topping over the filling and bake at 350°F for 30 to 35 minutes, until the topping is deep golden, the edges bubble, and the center reaches 165°F with only a slight jiggle.
  7. Let the casserole rest for 10 minutes, so the filling sets and the scoops hold their shape. Garnish with pecans and flaky salt and serve warm.
    8. Roast the sweet potatoes instead of boiling them and keep the topping butter cold; boiled potatoes make a watery filling, and warm butter makes the topping greasy.

Notes

  • Mash by hand or on low speed to avoid a gluey texture.
  • Tent the dish with foil if the topping browns before the filling sets.
  • Rest the casserole for 10 minutes so the scoops hold their shape.
Storage: Refrigerate covered up to 4 days, or freeze the unbaked filling up to 2 months.
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