Sweet Potato Casserole with Brown Sugar Streusel
This is the ultimate Sweet Potato Casserole recipe — creamy mashed sweet potatoes topped with a buttery brown sugar streusel. Perfect for Thanksgiving, this classic side dish is easy to make ahead and always a holiday favorite!
Ingredients
- 3 lbs sweet potatoes (about 5-6 medium)
- 6 tbsp butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp salt (reduce to 1/2 tsp if using salted butter)
- 1/4 cup half-and-half (or heavy cream or whole milk)
- 3 tbsp salted butter, softened
- 1 cup brown sugar (light or dark)
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Place whole sweet potatoes on a baking sheet and pierce each several times with a fork. Roast for 50–60 minutes, until very tender. This caramelizes the sugars and deepens the flavor.
- Once cool enough to handle, scoop the flesh into a large mixing bowl. Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-and-half. Beat with a mixer on medium-high speed for 2–3 minutes, until smooth and fluffy.
- Reduce oven temperature to 350°F (175°C). Spread the whipped sweet potato mixture evenly into a greased 9×13-inch baking dish.
- In a small bowl, combine softened butter, brown sugar, and flour. Mix with a fork or fingers until crumbly. Sprinkle evenly over the sweet potato layer.
- Bake at 350°F for 20–25 minutes, or until hot and bubbly with a golden brown topping. If the topping browns too quickly, cover loosely with foil.
- Remove from the oven and let rest 5–10 minutes before serving. Serve warm and enjoy!
Notes
Pro Tip: Roast your sweet potatoes instead of boiling them for maximum caramelized flavor. It makes a big difference in sweetness and texture!