Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
This casserole starts by simmering whole sweet potatoes in water until tender but not mushy, then peeling and mashing them smooth with eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter. The evaporated milk adds creaminess without heaviness, while the eggs help set the mixture during baking.
The topping typically consists of melted butter combined with flour, light brown sugar, and chopped pecans, creating a crumbly texture that crisps in the oven. An alternative topping option uses miniature marshmallows, which are added before baking and toasted until puffy and golden, offering a sweeter, softer finish.
This side dish pairs well with holiday meals or comforting dinners, contributing sweetness and richness that balances savory mains. It can be prepared ahead, with the topping stored separately until baking. The casserole also freezes well uncooked, to be thawed before baking.
Ingredients
- 4-5 large sweet potato orange yams
- 3 large egg
- 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
For the topping:*
- 3 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans , chopped
Instructions
- Cook Potatoes: Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.
- Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
- Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.
- Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan will work.
- Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
- Bake at 350 degrees F for 35-40 minutes.
- Store leftovers in the refrigerator for 4-5 days.
Notes
- Marshmallow topping can be used instead of pecan crumble by baking until marshmallows brown and puff up.
- For nut allergies, omit pecans or replace with rolled oats to maintain texture.
- Make ahead by preparing filling and topping separately; combine before baking within 1-2 days.
- Freeze the unbaked casserole covered tightly for up to 3 months; thaw in refrigerator overnight before baking.
- Allow casserole to sit at room temperature for 30 minutes before baking if thawed from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 197mg | 8% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 13106IU | 262% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
