Easy Sweet Potato Casserole
User Reviews
5.0
15 reviews
Excellent
Easy Sweet Potato Casserole
Report
Thanksgiving just isn't complete without sweet potato in some form. So if you're looking for a way to incorporate this thanksgiving staple into your holiday meal, why not try this classic sweet potato casserole recipe? The combination of brown sugar, butter, and warm spices is sure to make this a mainstay year after year. This recipe for Sweet Potato Casserole can be made ahead of time and refrigerated until ready to bake. It can also be frozen for up to 3 months.
Share:
Ingredients
For the Sweet Potato Casserole:
- 3 pounds (about 3 or 4 large) sweet potatoes , peeled and cut into 1-inch chunks
- 4 tablespoons (½ stick) unsalted butter , room temperature plus more for buttering the baking dish
- ½ cup light brown sugar , packed
- ¼ teaspoon ground nutmeg , optional
- 1 teaspoon cinnamon , optional
- 2 large eggs , lightly beaten
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract or dark rum
- ½ cup evaporated milk or whole milk
For the Pecan Streusel:
- ⅓ cup all-purpose flour
- 1 cup packed light brown sugar
- 1-½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter , room temperature
- 1-½ cups pecans , coarsely chopped
Instructions
For the Pecan Streusel:
- In a medium bowl, whisk together flour, light brown sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in chopped toasted pecans. Toasting pecans beforehand enhances their flavor. Freeze the mixture until ready to use to maintain the streusel's texture during baking.
Prepare Sweet Potatoes:
- Set your oven to 350°F and position a rack in the middle for even baking.
- Prick the sweet potatoes with a fork to allow steam to escape during microwaving, preventing any explosive situations. Place the pricked sweet potatoes on a microwave-safe plate and microwave on high (100% power) until they are very soft when squeezed, about 12 to 14 minutes.
- Rotate the plate one-quarter turn every 3 minutes. Let them stand for five minutes. Cut the sweet potatoes lengthwise and either scrape the pulp out of the skin or peel them.
- Beat the sweet potatoes until smooth in a stand mixer for a creamy texture. Incorporate butter, light brown sugar, nutmeg, cinnamon, and vanilla extract to add depth and richness.
- Adjust the sweetness to taste. Beat in the eggs until smooth for a cohesive mixture. Transfer the sweet potato mixture to a baking dish and spread it evenly to create a base. Sprinkle the pecan streusel evenly over the sweet potato layer.
- Bake for 30-40 minutes until the topping is browned, resulting in a beautifully caramelized crust.
Equipments used:
Notes
- How to Store & Re-heat
- How to Store & Re-heat
- How to Store & Re-heat
- After baking the Sweet Potato Casserole, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
- After baking the Sweet Potato Casserole, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
- Sweet Potato Casserole is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or at the desired temperature.
- Sweet Potato Casserole is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or at the desired temperature.
- Make-Ahead
- Make-Ahead
- You can roast and peel potatoes up to 24 hours ahead of time. Before making the casserole, reheat it briefly in the microwave. Sweet Potato Casserole can be made a day ahead and stored, covered with plastic wrap or foil, in the refrigerator for up to three days.
- You can roast and peel potatoes up to 24 hours ahead of time. Before making the casserole, reheat it briefly in the microwave. Sweet Potato Casserole can be made a day ahead and stored, covered with plastic wrap or foil, in the refrigerator for up to three days.
- How to Freeze
- How to Freeze
- Wrap the casserole; you can freeze it in the dish you plan to serve it in, cut a piece of parchment to fit the top of the casserole and place it over the sweet potato, then wrap the entire casserole in plastic wrap, and then wrap it in aluminum foil. Freeze the streusel topping separately, make the topping ahead of time, and store the unbaked pieces in a zip-top bag.
- Wrap the casserole; you can freeze it in the dish you plan to serve it in, cut a piece of parchment to fit the top of the casserole and place it over the sweet potato, then wrap the entire casserole in plastic wrap, and then wrap it in aluminum foil. Freeze the streusel topping separately, make the topping ahead of time, and store the unbaked pieces in a zip-top bag.
- It will hold in the freezer if it doesn't touch the sweet potatoes. Before baking, thaw in the refrigerator for 24 hours; follow the recipe instructions.
- It will hold in the freezer if it doesn't touch the sweet potatoes. Before baking, thaw in the refrigerator for 24 hours; follow the recipe instructions.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Pie Eggless | How to make healthy sweet potato pie wheat tarts without egg
American, International
0.0
(0 reviews)
