The best sweet potato casserole recipe-- the pecan streusel topping adds just the right amount of sweetness and crunch.
Ingredients
For the Sweet Potato Filling:
6medium-sized sweet potatoesapproximately 4lb
2large eggs
1/2cupheavy cream
1/2cupbrown sugarpacked
2teaspoonscinnamon
1teaspoonvanilla extract
1teaspoonsalt
1/2teaspoonnutmeg
For the Pecan Streusel Topping:
4Tablespoonsbuttermelted
1/2cupall-purpose flour
1/4cupbrown sugarpacked
2teaspoonscinnamon
1teaspoonsaltor to taste
1/2teaspoonnutmeg
1/2cupchopped pecans
Instructions
Peel sweet potatoes and cut into large chunks.
Place chopped potatoes in a large pot. Fill with water until the potatoes are covered. Bring the pot to a boil, then simmer for 10-15 minutes until they are tender when pierced with a fork. Drain and return potatoes to the pot.
Add the eggs, heavy cream, brown sugar, cinnamon, vanilla extract, salt, and nutmeg. Beat with a hand mixer until well combined and fluffy.
Preheat oven to 350F. Coat a 9” x 13” casserole dish with non-stick cooking spray.
Transfer the sweet potato mixture into the dish.
In a small bowl, mix to combine melted butter, flour, brown sugar, cinnamon, salt, and nutmeg. Stir in pecans. Sprinkle topping evenly over the sweet potato mixture.
Bake for 45 minutes, or until topping is golden brown.