A creamy classic Sweet Potato Casserole, with buttermilk, cinnamon, and vanilla. Top with your choice of marshmallows or crunchy pecan streusel.Inspired by "Holiday Sweet Potatoes," Mrs. Jim Hendrick (Southern Sideboards, The Junior League of Jackson)
Course Side Dish
Keyword sweet potato casserole, sweet potato recipe, Thanksgiving side dishes
1/2cupunsalted butter, softened, plus extra for buttering casserole dish
For the Pecan Streusel
1/2cuplight brown sugar, lightly packed*
1/2cupdark brown sugar, lightly packed
4tablespoonsunsalted butter, melted
For a Toasted Marshmallow Topping
Cook sweet potatoes until soft (see notes for cooking methods). You should have about 8.5 cups of potatoes.
Preheat oven to 350 degrees F with rack in middle position. Butter a 3-quart gratin dish.
Place cooked sweet potatoes into the bowl of a stand mixer fitted with the paddle attachment (or a bowl with an electric hand mixer). Add 1/2 cup softened butter, baking powder, vanilla, cinnamon, and sugar. Whip until combined.
Beat in buttermilk. Add eggs and continue whipping until smooth. Transfer mixture to the prepared gratin dish and smooth the top with a rubber spatula.
In a small bowl, stir together pecans, flour, and sugars. Stir in melted butter until combined.
Crumble brown sugar and pecan mixture over the top of the unbaked sweet potatoes.
Bake the casserole:
Bake for 35-40 minutes, until sweet potatoes are hot in the center and topping is lightly browned. Let stand 5 minutes before serving.
To use marshmallows instead of pecan streusel:
Bake the un-topped sweet potatoes for 30 minutes, or until the center is hot. Top casserole with marshmallows and bake an additional 5 to 10 minutes, until marshmallows are melted and lightly-toasted.
Sweet Potato Cooking Methods:
To bake: pierce the sweet potatoes all over with a fork (no need to peel) and place them on a baking sheet. Bake in a 400 degree oven for 30-60(+) minutes (depending on how big they are), until tender, scooping out the flesh and discarding the skins. Turn the potatoes over halfway through the cooking time.To boil: peel sweet potatoes and cut into 1-inch cubes. Place in a large pot, covered with water, bring to a boil, lower heat, and simmer until potatoes are soft, 15-20 minutes. Drain potatoes well.Instant Pot: peel sweet potatoes and cut into 1-inch cubes. Place in the instant pot insert with 1 cup of water. Seal the lid and cook on High Pressure for 10 minutes. Quick release. Drain potatoes well.
About the Sugar in the Pecan Streusel:
You can substitute all light brown sugar in the topping if you don't have both light and dark on hand.