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Sweet Potato Casserole Recipe

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4.1 from 10 reviews

This easy Sweet Potato Casserole recipe features creamy mashed sweet potatoes topped with a crunchy brown sugar pecan topping. Perfect as a festive side dish for Thanksgiving or any holiday meal, it’s simple to prepare and always a crowd-pleaser with its balance of sweet, buttery, and nutty flavors.

Ingredients

Sweet Potato Mixture

  • 4-5 large sweet potatoes (orange yams)
  • 3 large eggs
  • 1/2 cup evaporated milk (or substitute cream or half and half)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted

Topping

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup pecans, chopped

Instructions

  1. Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway (about 3-4 inches of water). Bring to a boil, then reduce to a medium simmer. Cover and cook for 20-40 minutes, until the potatoes are tender when pierced with a fork but not mushy.
  2. Peel Potatoes: Drain the water and transfer the sweet potatoes to a plate or cutting board to cool. Once cool enough to handle, peel off the skins and place the potatoes in a large mixing bowl.
  3. Mix Ingredients: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the sweet potatoes. Begin mashing with a potato masher, then use a hand mixer on low speed for about 45 seconds until the mixture is smooth and creamy.
  4. Prepare Casserole Dish: Lightly grease a casserole dish approximately 8×11 inches, 9×13 inches, or a deep 10-inch pie dish. Pour the sweet potato mixture evenly into the dish.
  5. Make Topping: In a mixing bowl, combine the flour, brown sugar, and chopped pecans. Add the butter and cut it in with a fork or pastry blender until the mixture is crumbly and well combined. Sprinkle this topping evenly over the sweet potato layer.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 35-40 minutes until the topping is golden and the filling is heated through.
  7. Serve and Store: Serve warm. Store any leftovers in the refrigerator for 4-5 days.

Notes

  • Marshmallow Topping: Substitute the pecan topping with miniature marshmallows for a gooey, sweet crust. Top the casserole with marshmallows and bake for about 25 minutes until they are puffed and golden brown.
  • Half Pecan Half Marshmallow Topping: Apply pecan topping on half the casserole and bake as directed. Five minutes before finishing, add miniature marshmallows to the other half and return to the oven until marshmallows puff and brown.
  • Nut Allergy: Omit nuts from the topping or replace pecans with about 1/2 cup rolled oats for texture.
  • Make-Ahead: Prepare the filling 1-2 days in advance and smooth it into the baking dish. Store the topping separately. Add topping just before baking.
  • Freezing: Assemble the casserole completely but do not bake. Cover with two layers of aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator, then allow to rest at room temperature for 30 minutes before baking.

Find it online: https://cookedbysarah.com/sweet-potato-casserole-recipe/