Thanksgiving Sweet Potatoes

This classic candied sweet potato casserole is creamy and lightly spiced underneath, topped with a crunchy brown sugar-pecan streusel that caramelizes into a crisp, praline-like crust. A sweet, comforting side that often doubles as dessert on the Thanksgiving table.

By YumYum Editorial · Holiday & Seasonal

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 8

Ingredients

• 4 lb sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened, divided
• 1/2 cup packed brown sugar
• 1/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup mini marshmallows (optional)

Instructions

1. Preheat oven to 350°F (175°C). Boil the sweet potato cubes in salted water for 15-20 minutes, until fork-tender. Drain well.
2. Mash the sweet potatoes with 1/4 cup of the butter until smooth. Beat in milk, eggs, vanilla, cinnamon, nutmeg, and salt.
3. Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
4. In a bowl, combine the remaining 1/4 cup butter, brown sugar, flour, and chopped pecans with your fingers until it forms a crumbly streusel.
5. Sprinkle the streusel topping evenly over the sweet potato mixture.
6. Bake for 30-35 minutes, until the topping is golden brown and the filling is set and bubbling at the edges.
7. If using marshmallows, scatter them over the top during the last 5-8 minutes of baking and broil briefly until toasted golden.
8. Let rest 10 minutes before serving.