Description

This sweet potato casserole is a cozy holiday favorite made with whipped roasted sweet potatoes, warm cinnamon, and a buttery brown sugar streusel topping. Creamy, rich, and perfectly sweet, it’s the ultimate comforting side dish for Thanksgiving or any family gathering.

Ingredients

For the Sweet Potato Base
3 lbs sweet potatoes (about 5–6 medium)
6 tablespoons melted butter
½ cup sugar (or substitute with brown sugar)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon salt (reduce to ½ tsp if using salted butter)
¼ cup half-n-half (or use heavy cream or whole milk)

For the Brown Sugar Streusel Topping
3 tablespoons salted butter, softened
1 cup brown sugar
⅓ cup all-purpose flour

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Instructions

Roast the Sweet Potatoes
Preheat the oven to 400°F. Use a fork to pierce the sweet potatoes and place them on a baking sheet. Bake for 50 to 60 minutes or until completely soft. Allow them to cool slightly, then cut open and scoop out the flesh.
Make the Sweet Potato Mixture
In a large mixing bowl, add the scooped sweet potato flesh. Mix in melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-n-half. Use a mixer or whisk to blend until smooth and creamy.
Prepare the Casserole Dish
Spread the sweet potato mixture into a 9×13-inch baking dish, smoothing out the top.
Make the Streusel Topping
In a small bowl, combine the softened butter, brown sugar, and flour. Mix with a fork or your hands until crumbly.
Add the Topping and Bake
Sprinkle the streusel topping evenly over the sweet potato mixture. Bake at 350°F for 20 to 25 minutes or until the casserole is heated through and the topping is golden brown.
Optional Toppings
For extra flavor and texture, add mini marshmallows or chopped pecans on top of the streusel before baking.

Notes

You can prep the sweet potato mixture and streusel a day in advance—store them separately and assemble just before baking.
Brown sugar gives a deeper molasses flavor; feel free to swap in place of white sugar for the base.
Half-n-half adds creaminess, but you can also use evaporated milk or coconut milk for variation.

Prep Time: 1 hour (includes potato roasting)
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American