Sweet Potato Casserole
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5.0
21 reviews
Excellent
Sweet Potato Casserole
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This is the BEST sweet potato casserole recipe! It has a creamy filling that is made with mashed baked sweet potatoes, browned butter, pure maple syrup, and cinnamon. It's topped with a crunchy brown sugar pecan topping that is divine! It's the perfect side dish for Thanksgiving and Christmas.
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Ingredients
For the sweet potatoes:
- 3 lbs sweet potatoes, about 3 large or 5 medium sweet potatoes
- 1/4 cup unsalted butter, cut into tablespoon pieces
- 1/4 cup pure maple syrup
- 1/2 cup milk, I use whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the topping:
- 1/4 cup all-purpose flour, can use gluten-free flour
- 3/4 cup packed light brown sugar
- 1 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven to 400 degrees F. With a fork, poke holes in the sweet potatoes, about 5 holes per potato. Place sweet potatoes on a large baking sheet lined with parchment paper or foil and bake for 50 to 75 minutes or until very fork tender. Remove from oven and let the potatoes cool for 10 minutes. Lower the oven temperature to 350 degrees F.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and set aside.
- Peel the potatoes, the skins should pull right off, and transfer to a large mixing bowl. Add the browned butter, maple syrup, milk, eggs, vanilla, cinnamon, and salt. Use an electric mixer and mix until smooth.
- Grease a 9×13-inch baking pan (or a similar size casserole dish). Spread the sweet potato mixture evenly into the pan.
- To make the topping, in a medium bowl, stir together the flour, brown sugar, pecans, and cinnamon until combined. Pour the melted butter over the mixture and use a fork to stir until combined and moistened. Sprinkle the topping over the sweet potato mixture in the baking dish. Top with a little flaky sea salt.
- Bake for 30 minutes or until heated through and the top is golden brown. Remove from the oven and let cool for 5 minutes. Serve warm.
Notes
- You can boil the potatoes, but I recommend baking the potatoes for more flavor. If you want to boil, add the peeled and cubed sweet potatoes to a large pot of salted water. Heat over high heat and bring to a boil. Lower the heat to a simmer and cook until the potatoes are very fork tender, 15 to 20 minutes.
Nutrition Information
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Calories
236kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
26mg
(9%)
Sodium
130mg
(5%)
Potassium
357mg
(10%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
12274IU
(245%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 130mg | 5% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 12274IU | 245% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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