A creamy sweet potato casserole that's topped with crunchy pecan and brown sugar streusel.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Servings: 12servings
Calories: 514kcal
Author: Lucy Brewer
Ingredients
Sweet Potato Casserole
3.5lbs.sweet potatoes, peeled and cubed(8-10 cups cubed)
10tablespoonsbutter, melted
½teaspoonsalt
¼teaspoonnutmeg
½cupbrown sugar
¼cupgranulated sugar
2eggs
2teaspoonsvanilla
2teaspoonsorange juice
½cupmilk
Topping
½cuplight brown sugar
1cupgranulated sugar
1 ½cupsall-purpose flour
1 ½sticks unsalted butter
2cupscoarsely chopped pecans
pinchof salt
Instructions
Sweet Potatoes
Place cubed sweet potatoes in a pot and cover with cold water. Bring to a boil and cook about 20 minutes, or until fork-tender. Note: you can also roast the potatoes in the oven and then peel and mash.
Preheat oven to 350.
Put cooked sweet potatoes in bowl of large mixer. Mash potatoes with fork or potato masher. Turn on mixer and beat potatoes on low.
Add butter and mix until completely absorbed. Add salt, nutmeg, and sugars, and mix well. Add eggs, vanilla, and orange juice and mix well. Add milk and mix well.
Spoon filling into buttered dish. Sprinkle topping over sweet potatoes. Bake at 375 for 30-45 minutes.
Topping
In a large mixing bowl, stir together sugars, flour, and salt until well mixed.
Using your fingers, work the butter in until the mixture resembles large crumbs. Stir in the pecans and mix well.
Do not over mix or your topping will turn mushy.
Sprinkle all of the topping evenly over the sweet potatoes prior to baking.