Ingredients
Sweet Potato Base
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4–5 large sweet potatoes (about 3–4 lbs)
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½ cup butter, softened
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½ cup brown sugar
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½ cup milk or evaporated milk
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2 large eggs
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1 tsp vanilla extract
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½ tsp salt
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½ tsp cinnamon (optional)
Pecan Streusel Topping
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1 cup chopped pecans
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½ cup brown sugar
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⅓ cup all-purpose flour
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⅓ cup butter, melted
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Optional: ½ tsp cinnamon or nutmeg
Instructions
1. Cook the Sweet Potatoes
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Preheat oven to 350°F (175°C).
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Peel sweet potatoes, cut into chunks, and boil until tender (about 15 minutes), or bake whole until soft.
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Drain and mash until smooth.
2. Make the Sweet Potato Mixture
In a large bowl, mix together:
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mashed sweet potatoes
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softened butter
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brown sugar
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milk
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eggs
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vanilla
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salt
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cinnamon (if using)
Mix until smooth and creamy, then spread into a greased 9×13-inch baking dish.
3. Make the Pecan Streusel
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Combine pecans, brown sugar, flour, and melted butter.
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Stir until crumbly.
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Sprinkle evenly over the sweet potato mixture.
4. Bake
Bake uncovered for 30–40 minutes, until topping is golden and crisp and the casserole is heated through.
Optional Variations
Marshmallow Style
Add mini marshmallows on top during the last 10 minutes.
Maple-Rich
Replace half the brown sugar in the base with pure maple syrup.
Extra Spiced
Add:
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½ tsp nutmeg
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¼ tsp cloves
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¼ tsp allspice
Crunchier Topping
Mix ½ cup crushed cornflakes or oats into the streusel.
Make-Ahead Tip
Assemble completely, cover, and refrigerate up to 24 hours.
Bake an extra 10 minutes if cold.
- 2 (16 oz.) cans cut sweet potatoes, drained
- 1/3 c. evaporated milk
- 1/3 c. apricot brandy or brandy
- 1/4 c. butter, melted
- 2 tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 (15 1/4 oz.) can crushed pineapple, drained
- 1 c. chopped pecans, divided
- 1/2 c. golden raisins
- 1/2 c. flake coconut
- 1 c. miniature marshmallows
Bake at 350 degrees for 25 minutes; sprinkle with marshmallows and bake an additional 5 minutes. Make 8 servings..enjoy it !
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