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Martha Stewart-Inspired Sweet Potato Casserole

Close-up of Martha Stewart-Inspired Sweet Potato Casserole showing its texture
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A luscious sweet potato casserole inspired by Martha Stewart’s classic holiday style, with a velvety smooth sweet potato base and a crunchy, buttery pecan streusel topping. The natural sweetness of the potatoes is balanced by warm spices and a hint of vanilla, while the topping adds irresistible texture. This is an original adaptation, not her verified recipe.

Ingredients

Scale

For the Casserole

  • 3 pounds (1.36kg) sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup (113g) unsalted butter, melted, plus more for greasing
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) whole milk, warmed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Topping

  • 3/4 cup (94g) all-purpose flour
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 cup (57g) chopped pecans
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish.
  2. Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 15 to 20 minutes. Drain well and return the potatoes to the pot.
  3. Mash the sweet potatoes until smooth, then stir in the melted butter, sugar, warm milk, eggs, vanilla, salt, cinnamon, and nutmeg. Mix until fully combined and spread evenly in the prepared baking dish.
  4. In a medium bowl, whisk together the flour, brown sugar, pecans, and salt. Add the melted butter and stir until the mixture resembles coarse crumbs.
  5. Sprinkle the topping evenly over the sweet potato mixture. Bake until the topping is golden and the casserole is set, 35 to 40 minutes. Let cool for 10 minutes before serving.

Notes

Storage: Cover leftovers and refrigerate for up to 4 days. Freezing: Assemble the casserole without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Make-ahead: Prepare through the topping step, cover, and refrigerate for up to 24 hours; add 5 to 10 minutes to the baking time. Reheating: Warm covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through.

Nutrition

Keywords: Martha Stewart sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, pecan streusel topping, Thanksgiving side dish, holiday casserole, sweet potato recipe, easy sweet potato casserole, classic sweet potato casserole

Find it online: https://marthadishes.com/martha-stewart-sweet-potato-casserole-recipe/