5 from 3 votes
This Sweet Potato Casserole with Streusel Topping is a classic Thanksgiving side dish! It's also great with marshmallows!
Sweet Potato Casserole with Streusel Topping
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Author: Malinda Linnebur
Ingredients
Sweet Potato Filling
  • 4 pounds (1890g) sweet potatoes, baked and scraped from skins
  • 3/4 cup (175ml) milk or half and half
  • 1/4 cup (56g) butter, melted
  • 2 large eggs, beaten
  • 1/4 cup (45g) packed dark brown sugar
  • 2 teaspoons vanilla extract
Streusel Topping
  • 1/3 cup (44g) all purpose flour
  • 1/3 cup (35g) old fashioned oats
  • 1/4 cup (45g) packed dark brown sugar
  • pinch of salt
  • 1/4 cup (56g) butter, melted
  • 1/2 cup (54g) chopped pecans
Instructions
Sweet Potato Filling
  1. Preheat oven to 375 degrees F (190 degrees C).  Lightly grease a deep dish pie pan, 10 inch cast iron skillet, or 9x9 baking dish and set aside.

    In a large bowl combine the cooked sweet potatoes, milk, butter, eggs, brown sugar and vanilla.  Mix well to combine.  Spread into prepared pan.  Set aside.

Streusel Topping
  1. In a small bowl combine all the flour, oats, brown sugar, and salt.  Stir in the butter and pecans.  Sprinkle over casserole.  Bake for 25 minutes or until heated through.  

Recipe Notes
  1. See post for make ahead tips.
  2. To bake sweet potatoes: Pierce potatoes several times.  Place on a foil lined baking sheet.  Bake at 400 degrees F (204 degrees C) for 1- 1 1/2 hours or until they are soft when you squeeze them.  Slice open the potato to let steam escape and let cool slightly before scooping out the pulp.  
  3. Can also top with mini marshmallows instead of streusel or both.  Bake as directed.