Alabama Sweet Potato Casserole
Whipped sweet potatoes baked with a brown sugar pecan streusel, a Thanksgiving and Sunday-supper side dish across Alabama.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Baking dish
- •Mixer or masher
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 18
- carbs
- 48
- protein
- 4
- calories
- 360
Instructions
- 1
Preheat your oven to 350°F. Grease a baking dish.
- 2
Beat the sweet potatoes, sugar, eggs, milk, and vanilla until smooth.
- 3
Spread the mixture evenly into the baking dish.
- 4
Mix the brown sugar, flour, pecans, and melted butter together for the streusel topping.
- 5
Sprinkle the streusel topping evenly over the sweet potato mixture.
- 6
Bake for 30–35 minutes until the topping is golden and set.
- 7
Let it cool slightly before serving.
Chef's tips
Roast the sweet potatoes instead of boiling them for a richer flavor. Press the streusel gently so it does not sink, and toast the pecans for extra crunch.
Storage
Refrigerate covered up to 4 days.
Reheating
Reheat covered in a 325°F oven until warmed through.
Common mistakes to avoid
- •Not draining canned sweet potatoes well, which makes the filling too wet.
- •Baking too long until the streusel burns.
Serving suggestions
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