This Sweet Potato Casserole is creamy and sweet with a decadent, crunchy streusel topping. It has the most amazing flavors and textures and is a must make for the holidays! Marshmallows are optional!
Add sweet potatoes to a large pot filled with water. Bring to a boil over high heat and then reduce heat to medium and simmer potatoes until fork tender, about 20 minutes. Drain well and return to hot pot (off of heat) to allow any extra moisture to cook away.
3 pounds sweet potatoes
Preheat oven to 350°F. Spray a 2 quart or 9x13 baking dish with nonstick cooking spray and set aside.
Prepare the Filling
In a large bowl or the pot the sweet potatoes cooked in, mash the potatoes and softened butter using a potato masher or hand mixer. (You should have about 5 cups of mashed sweet potatoes at this point.)
6 tablespoons unsalted butter
Add the remaining ingredients (brown sugar, eggs, half and half, ground cinnamon, vanilla extract and salt) and mash together until your desired consistency is achieved. I like some texture to mine but you can make yours completely smooth if you want.
½ cup brown sugar, 2 eggs, ½ cup half and half, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
Evenly spread the filling into the prepared baking dish and set aside.
Prepare Streusel Topping
In a medium bowl, whisk together the flour, brown sugar, salt, and ground cinnamon. Add the pecans and melted butter and stir together until pecans are evenly coated with the mixture.
⅔ cup all purpose flour, ⅔ cup brown sugar, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, 2 cups pecans, 6 tablespoons unsalted butter
Spread the streusel evenly on top of the sweet potatoes.
Bake the casserole for 25 to 35 minutes or until golden brown on top. Remove from the oven and let cool for a few minutes before serving. If using marshmallows, sprinkle over the top of the casserole with about 15 minutes remaining and cook until they are just golden brown.
1 to 2 cups miniature marshmallows
Video
Notes
Storage Information
Refrigerator
Leftovers can be stored in an airtight container for up to 3 days.
Freezer:
Baked: If already baked, the casserole can be frozen for up to 2 months wrapped in foil and stored in an airtight container. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature. Bake casserole at 350°F until heated through, about 30 minutes.Before Baking: Prepare the sweet potato casserole as directed but stop before baking. Cover the casserole tightly with two layers of foil, and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature.Bake casserole at 350°F until heated through, about 30 minutes.
Make Ahead Information
To make this casserole ahead of time, simply prepare the mashed sweet potatoes and streusel as instructed but keep separate - meaning, don't assemble the casserole.Allow the sweet potatoes to cool and then place in an airtight container in the fridge. Place the prepared streusel in ziploc bag or airtight container in the fridge as well. These will keep for 2 to 3 days.Assemble when you are ready to bake and add an additional 5 to 8 minutes to the cooking time.