Sweet Potato Casserole Recipe
User Reviews
5
Sweet Potato Casserole Recipe
Description
This recipe begins by boiling peeled sweet potato chunks until fork-tender, then mashing them to a smooth consistency, often using an electric mixer for creaminess. The mashed potatoes are mixed with eggs, granulated sugar, melted unsalted butter, and vanilla extract, creating a rich and moist base. Adding dried cranberries introduces chewy, tart notes that complement the sweetness.
A pecan crumble topping is prepared separately by combining brown sugar, flour, and cold diced butter until crumbly, then folding in coarsely chopped pecans. This topping is spread evenly over the sweet potato mixture in a casserole dish. The casserole is baked at 350°F until hot and the topping is lightly browned and crisp, adding texture contrast.
This dish serves well as a warm side for Thanksgiving or similar occasions, balancing creamy, sweet, tart, and nutty flavors. The contrast between the soft filling and crunchy topping brings a pleasant variety of textures to the palate.
Ingredients
- 4 lbs sweet potato 6 cups mashed
- 3 egg large
- 1/2 cup granulated sugar
- 6 Tbsp butter melted and slightly cooled, unsalted
- 1/2 Tbsp vanilla extract
- 1 cup craisins dried cranberries
- 2/3 cup brown sugar packed
- 1/3 cup all-purpose flour or gluten-free flour substitute
- 3 Tbsp butter cold, diced, unsalted
- 1 cup pecans coarsely chopped
Instructions
How to Make Sweet Potato Casserole
- Cook Sweet Potatoes - Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
- Make Sweet Potato Filling - Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9x13 casserole dish.
- Make Pecan Crumble Topping - In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans.
- Assemble & Bake - Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10as a side dish
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbs | 75g | |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 76mg | 25% |
| Sodium | 124mg | 5% |
| Potassium | 699mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 40g | 80% |
| Vitamin A | 26135IU | 523% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 85mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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