| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 10 servings |
Ingredients
- 4 to 5 medium sweet potatoes, washed
- 1 cup granulated sugar
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- Butter, for greasing dish
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons (3/4 stick) butter
- 1 cup chopped pecans
Instructions
- For the sweet potatoes: Preheat the oven to 375 degrees F.
- Bake the sweet potatoes until fork-tender, 30 to 35 minutes. Remove the potatoes and raise the oven temperature to 400 degrees F.
- Slice the sweet potatoes in half and let them cool slightly. Scoop out the innards, place into a large bowl and give them a good mash, leaving some texture to the potatoes–no need to mash completely. Add the granulated sugar, milk, salt, vanilla extract and eggs. Stir and mash the mixture around–you don’t want them to be perfectly smooth.
- Butter a 2-quart baking dish, pour in the potatoes and smooth out the top.
- For the topping: Combine the brown sugar and flour in a bowl. Throw in the butter and with a pastry cutter, cut together until thoroughly combined. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture all over the top of the potatoes.
- Bake until golden brown, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 414 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 46 g |
| Protein | 5 g |
| Cholesterol | 57 mg |
| Sodium | 295 mg |
Reviews
Love it. I use canned yams instead of sweet potatoes. Thank you for sharing, Ree.
We made this for the first time this Thanksgiving. The only thing I changed was instead of sweet potato we used a large butternut squash. It was delicious.
This is the fourth year I have been making this recipe and all WE can say is….its outstanding.
Everyone asks if I’m making it again for Thanksgiving and I always say yes. I do make it without the nuts since we have allergies in the family and it is still excellent!
Everyone asks if I’m making it again for Thanksgiving and I always say yes. I do make it without the nuts since we have allergies in the family and it is still excellent!
This is family’s favorite side dish for thanksgiving. Ree is right. I’m not a fan of sweet potatoes but this casserole is amazing!
Can I make ahead and freeze without topping and add that day off
Best sweet potato recipe ever! Loved the crunchy topping. Just the right amount of sweetness. It will be a regular holiday dish.
Our favorite, favorite sweet potato dish. Delicious!!
Sweet potato is ok, but this recipe is out if this world. It’s AMAZING!!! After I baked it, I want to eat it all. My husband doesn’t like sweet potatoes, but this time it’s not like that. He really loves it. I can’t wait to make it again. Thank you Ree
This was dish was a hit! I followed the recipe until I tasted the mixture… My family prefers that any sweet potato dish be seasoned like yams. So I added generous amounts of cinnamon, allspice, cloves, and nutmeg. Everyone got seconds and thirds a few hours later. The streusel topping is a keeper for sure! Thanks Ree!!
Versatile recipe. If you’re going for a side dish, omit the cup of sugar in the sweet potato filling. If you wanted to serve this dish as a dessert go ahead and add the sugar and it’s fabulous that way too.