The most amazing sweet potato casserole you will ever eat. Everyone at the Thanksgiving table will be asking for your recipe.


  • 4 1/2 pounds sweet potatoes (baked)
  • 6 tablespoons brown sugar
  • 1/4 cup butter
  • 6 tablespoons heavy cream (or half and half)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 3 eggs
  • 8 ounces pecans (coarsely chopped)
  • 1 1/2 cups flour
  • 2/3 cup brown sugar (packed)
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter (melted)


  1. Preheat the oven to 375° F.
  2. Spray a 9x13” casserole dish with nonstick cooking spray.
  3. Scoop the baked sweet potato flesh from the skins and place in a large mixing bowl. Discard the skins. Add the brown sugar, butter, cream, spices, salt and pepper. Mash the mixture with a potato masher or large fork until it is smooth and creamy.
  4. Crack the eggs into the bowl. Whisk to combine with the sweet potato mixture until smooth.
  5. Transfer the sweet potato mixture to the casserole dish. Use a rubber spatula to smooth it into an even layer.
  6. To make the streusel, place the chopped pecans, flour, brown sugar, cinnamon, and salt in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix with the fork until the mixture forms large crumbs.
  7. Sprinkle the streusel evenly over the sweet potatoes.
  8. Transfer the casserole dish to the middle rack of the oven.
  9. Bake the casserole for 25-30 minutes, until the streusel is golden brown, and the dish is bubbling at the edges.
  10. Remove the casserole dish from the oven.
  11. Allow the sweet potato casserole to rest for 5 minutes before serving.
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