Sweet Potato Casserole Recipe
User Reviews
5
Sweet Potato Casserole Recipe
Description
The Sweet Potato Casserole begins by cooking and mashing sweet potatoes, then mixing in granulated sugar, softened butter, vanilla extract, milk, and eggs for a rich and flavorful base. The mixture is spread in a baking dish and topped with a choice of toppings: a traditional pecan crumble with brown sugar, flour, chopped pecans, and butter; a gluten-free, nut-free oat crumble made from blended oats, brown sugar, salt, melted butter, and vanilla; or mini marshmallows added near the end of baking for a soft, sweet crust.
The casserole bakes at 350°F until the topping is golden and the filling firms up. The crumble adds a crunchy contrast to the creamy potato mixture, while the marshmallow topping offers a soft, sweet finish. This dish is often served as a comforting side during holiday meals or special occasions.
Make-ahead options include preparing the sweet potato mixture and crumble ahead of time and refrigerating for several days or freezing the filling up to three months. Using dairy-free milk or substituting eggs with applesauce allows for dietary modifications.
Ingredients
- 5 cups sweet potato mashed (about 5-6 medium sweet potatoes, baked
- 1 cup granulated sugar
- 8 tablespoons butter softened
- 1 1/2 /2 teaspoons vanilla extract
- 1/2 /2 cup milk
- 2 large egg
For the Sweet Potato Casserole Crumble Topping:
- 1 cup brown sugar packed
- 1/2 /2 cup all-purpose flour
- 1 cup pecans chopped
- 4 tablespoons butter softened
Gluten-Free, Nut-Free Sweet Potato Casserole Topping: (Optional)
- 2 cups gluten-free rolled oats divided
- 3/4 /4 cups brown sugar packed
- 1/2 /2 teaspoon kosher salt
- 8 tablespoons butter melted and cooled
- 1/2 /2 teaspoon vanilla extract
Sweet Potato Casserole with Marshmallow Topping: (Optional)
- 1/2 /2 cup mini marshmallows
Instructions
- Prep. Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
- Make the Sweet Potato Casserole. Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 baking dish or individual dishes for serving.
For the Sweet Potato Casserole Pecan Crumble Topping:
- Make Pecan Crumble topping. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
- Bake. Bake until the topping has browned and the sweet potato casserole has set in the center, about 30 minutes.
Gluten-Free, Nut-Free Sweet Potato Casserole Crumble Topping: (Optional)
- Make oat flour. Process 1 cup of rolled oats in a blender or food processor until they resemble flour.
- Make crumble topping. Stir together the oat flour, remaining 1 cup oats, brown sugar, and salt. Stir in the melted and cooled butter and vanilla extract if using. Stir to combine. Store in the refrigerator until ready to add to the sweet potato casserole.
- Bake. Spread the crumble topping on top of the unbaked casserole, leaving clumps of the mixture in places. Bake until browned and the sweet potato casserole has set in the center, about 30 minutes.
Marshmallow Topping: (Optional)
- Bake. Bake the sweet potato casserole for 20 minutes. Remove from the oven and spread the marshmallows over the top of the casserole. Return to the oven and bake the remaining 10 minutes, until brown and toasty.
Notes
- Prepare the sweet potato mixture and crumble topping ahead; refrigerate separately for 3 to 5 days before baking.
- Freeze the cooled sweet potato filling in a casserole dish for up to 3 months; thaw overnight before baking with topping.
- For a nut-free, gluten-free topping, use the oat crumble option with rolled oats, brown sugar, salt, butter, and vanilla.
- Add mini marshmallows on top in the last 10 minutes of baking as an alternative to the crumble topping.
- Substitute dairy-free milk and butter alternatives for a dairy-free casserole; use applesauce to replace eggs if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 152mg | 6% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 8275IU | 166% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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