Sweet Potato Casserole
User Reviews
0.0
0 reviews
Unrated
Sweet Potato Casserole
Report
This classic Sweet Potato Casserole features roasted sweet potato puree with a crunchy pecan and brown sugar crumble topping. An easy make-ahead side dish ready to be baked when needed.
Share:
Ingredients
- 3 pounds sweet potatoes
- ¼ cup unsalted butter melted
- ¼ cup maple syrup
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
Topping
- ⅓ cup light brown sugar
- ¼ teaspoon salt
- ⅓ cup all purpose flour
- ⅓ cup pecans chopped
- ½ teaspoon cinnamon
Instructions
Roasting Sweet Potatoes
- Scrub the potatoes clean and prick with a fork several times.
- Bake at 425 degrees F for 50-60 minutes until fork tender. Baking time may vary based on the size of the potatoes being cooked, start checking them at 40 minutes.
- Remove from the oven and allow to cool until able to handle.
- Remove the skins from the potatoes and add the sweet potato to a large mixing bowl.
Topping
- In a small mixing bowl add the brown sugar, flour, salt, and cinnamon.
- Add the butter and using a fork, cut the butter in until you have a crumble texture.
- Stir in the chopped pecans.
Assembling the Casserole
- Using a hand mixer or potato masher, mash up the potato with the butter. Add in the eggs, milk, maple syrup, cinnamon, salt, and nutmeg. Mash this all together until it’s a smooth consistency.
- Grease a 3 qrt baking dish and add the mashed sweet potato, smoothing out the top.
- Sprinkle the topping evenly across the top of the sweet potatoes.
- Bake at 350 degrees F for 35-40 minutes the topping will be lightly browed.
- Allow to cool briefly and serve warm.
Notes
- Make Ahead Instructions: Prepare the sweet potato casserole recipe according to the directions. Spoon the potatoes into the baking dish, then cover and store them in the refrigerator for two days. Prepare the topping and store it separately in the refrigerator. When ready to bake, remove the dish to room temperature for 30 minutes, add the topping, then bake.
- To Store: Store in a sealed container in the refrigerator for 4-5 days.
- To Freeze: Prepare the casserole according to the directions without baking. Cover with a layer of plastic wrap, then foil. Store the casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Recipe Variations:
- Marshmallow Topping: Swap out the pecan crumble for marshmallows, and bake the casserole for 25 minutes until the marshmallows are golden brown.
- Bourbon: Add a splash of bourbon for extra flavor if desired.
- Slow Cooker: If you need to save space in your oven for other dishes, this can easily be made in the slow cooker, here's our Slow Cooker Sweet Potato Casserole recipe.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
322mg
(13%)
Potassium
449mg
(13%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
16264IU
(325%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 322mg | 13% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 16264IU | 325% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
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)
