Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is topped with a sweet and buttery pecan streusel for an irresistible addition to your holiday table or Sunday dinner.

Prep Time 20

Cook Time 30

Total Time 50

Servings

3 cups cooked and mashed sweet potatoes from about 3 large sweet potatoes, see notes
6 tablespoons salted butter melted
⅓ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
½ cup evaporated milk or half-and-half
2 large eggs

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray. Set aside.
In a large bowl, combine the mashed sweet potato, butter, brown sugar, vanilla, and salt. You can do this with a potato masher or use an electric hand mixer or immersion blender for a smoother mixture.
3 cups cooked and mashed sweet potatoes, 6 tablespoons salted butter, ⅓ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
Whisk together the evaporated milk or half-and-half and eggs; add this mixture to the potato mixture and mix until well combined. Spread this into the bottom of the prepared baking dish.
½ cup evaporated milk , 2 large eggs
In a separate bowl, make the topping: Stir together the pecans, coconut, brown sugar, and flour until well combined. Use a fork to stir in the melted butter until moistened. Sprinkle evenly over the top of the sweet potato mixture.
1 cup chopped pecans, 1 cup sweetened flaked coconut, ¾ cup lightly packed light brown sugar, ½ cup all-purpose flour, 6 tablespoons salted butter
Bake for 30-35 minutes, or until the topping is golden. Serve warm.

There are several ways you can cook the sweet potatoes:

Poke the whole sweet potatoes all over with a fork or paring knife. Microwave on high until cooked through (time will depend on the size of the potatoes, but plan on at least 10-15 minutes). Let cool slightly, then scoop out the sweet potato flesh and mash with a fork or potato masher, mix with an electric mixer, or run it through a food processor or immersion blender for an ultra-smooth texture.
Poke the whole sweet potatoes all over with a fork or paring knife. Wrap in foil and bake the potatoes at 425°F for 40-50 minutes, or until cooked through. Let cool slightly, then scoop out the flesh and continue as noted above.
Peel the sweet potatoes and cut them into a rough dice. Place in a saucepan and cover with cold water; bring to a boil and cook for about 15 minutes, until soft. Drain, then mash as noted above.

You will need about 2 1/2 pounds of sweet potatoes to get 3 cups of cooked and mashed sweet potatoes.
Whole or 2% milk can be used in place of the evaporated milk or half-and-half, although I find evaporated milk or half-and-half to give the casserole a creamier texture.
If omitting the coconut, I recommend increasing the brown sugar in the topping by an additional 2 tablespoons to account for the lost sweetness from the coconut.

Cooked sweet potatoes can be stored in an airtight container in the refrigerator for up to 2 days before assembling the casserole.
Casserole can be made up to 2 days in advance. Prepare the casserole as directed, but do not bake. Cover tightly with foil and store in the refrigerator for up to 2 days. Allow to rest at room temperature for 30 minutes before baking as directed.
To freeze, prepare the casserole as directed, but do not bake. Cover tightly with a layer of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Allow to rest at room temperature for 30 minutes before baking as directed.