Sweet Potato Casserole with Brown Sugar Topping
This comforting Sweet Potato Casserole with a golden brown sugar topping is the kind of dish that makes holidays feel warmer and everyday dinners feel special. Creamy mashed sweet potatoes mingle with a hint of vanilla and butter, while a buttery brown sugar streusel tops the casserole with a caramelized crust. It’s easy to make, crowd-pleasing, and pairs beautifully with roasted poultry, greens, or a simple green salad.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 tbsp unsalted butter, divided
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter, cold, for topping
- 1/2 cup brown sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small or medium baking dish so the casserole doesn’t stick and cleans up easily.
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then simmer until very tender when pierced with a fork, about 12–15 minutes. Drain well.
- Mash the potatoes until smooth. Stir in 2 tablespoons of butter, milk, egg, vanilla, and salt. Mix until creamy and fully combined.
- Spread the mashed sweet potato mixture evenly into the prepared baking dish.
- Make the brown sugar topping by combining flour, 2 tablespoons of cold butter (cut into small pieces), and 1/2 cup brown sugar in a small bowl. Use your fingertips or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the brown sugar topping evenly over the mashed sweet potatoes.
- Bake in the preheated oven for about 25–30 minutes, until the topping is golden and the casserole is heated through.
- If you’d like a crisper top, you can set the oven to broil for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let it rest for 5–10 minutes before serving to allow the flavors to settle and the casserole to firm up slightly.