This Sweet Potato Casserole is pure comfort with a touch of elegance — a holiday side dish that always earns rave reviews. The whipped sweet potatoes are luxuriously smooth and lightly sweetened with maple syrup, while a buttery streusel made of pecans, toasted coconut, and crushed cornflakes bakes into a crisp, golden crown. The combination of creamy filling and crunchy topping creates perfect texture and balance — rich yet not too sweet. Ideal for Thanksgiving, Christmas, or any cozy fall gathering, it’s a make-ahead favorite that brings warmth and nostalgia to the table.
INGREDIENTS:
For the filling:
4 medium-large cooked sweet potatoes (roasted or steamed), warm
4 tablespoons butter, softened
1/2 cup heavy cream
2 large eggs, beaten
3 tablespoons pure maple syrup
1/2 teaspoon salt
For the streusel topping:
8 tablespoons cold salted butter, cut into small cubes
1/4 cup all-purpose flour
1/2 cup pecans, chopped
1/3 cup cornflakes, roughly crushed
2/3 cup toasted coconut (very lightly toasted)
1/3 cup packed brown sugar
2 tablespoons butter, melted
METHOD:
Preheat the oven to 350°F. Lightly coat a 9×9-inch casserole dish with nonstick spray or butter.
Peel the warm sweet potatoes and mash until mostly smooth. Add the softened butter, heavy cream, eggs, maple syrup, and salt. Beat or whip with a mixer until the mixture is light, fluffy, and well blended. Spread evenly in the prepared dish.
In a medium bowl, combine flour and cold butter. Use a pastry cutter or fork to work the butter into the flour until coarse crumbs form. Stir in the pecans, cornflakes, toasted coconut, and brown sugar. Toss until evenly combined, then drizzle in the melted butter and mix lightly.
Sprinkle the streusel evenly over the sweet potato mixture. Bake uncovered for 25–30 minutes, or until the topping is crisp and golden brown.
If the topping browns too quickly, tent loosely with foil for the final minutes of baking.
Let cool for 5–10 minutes before serving warm.
MAKE AHEAD TIP:
To prepare ahead, assemble the sweet potato filling only. Cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 1 hour, then cover and bake at 350°F for 15 minutes. Remove the cover, add the streusel topping, and bake an additional 15–20 minutes, until bubbly and golden.
SERVING SUGGESTIONS:
- Serve alongside roasted turkey, glazed ham, or pork tenderloin for a festive meal.
- Pair with savory dishes like green bean almondine or roasted Brussels sprouts to balance sweetness.
- Add a touch of spice by sprinkling cinnamon or nutmeg into the filling before baking.
YIELD: Serves 6-8
