Sweet Potato Casserole Recipe
User Reviews
5
Sweet Potato Casserole Recipe
Description
The casserole is made by boiling peeled and cubed sweet potatoes until tender, then mashing them with brown sugar, butter, milk, eggs, salt, and vanilla to create a smooth filling. The topping blends brown sugar, flour, cinnamon, and melted butter to a crumbly consistency, mixed with chopped pecans for texture.
The sweet potato base provides a creamy, sweet foundation balanced by the toasted pecan streusel topping which adds crunch and spice. Baking the assembled casserole allows flavors to meld and the topping to brown slightly.
This dish pairs well with savory holiday mains and can be served warm. Small to medium sweet potatoes are preferred for their natural sweetness and creamy texture. Using a hand mixer yields a smoother filling without becoming gummy.
When preparing the topping, let the melted butter cool before mixing to keep the crumbly texture. This recipe can be prepared ahead and baked before serving.
Ingredients
For the Sweet Potatoes:
- 3 pounds sweet potato peeled and cubed (1.35kg
- ¼ cup light brown sugar 55g, packed
- ¼ cup butter cubed (56g, unsalted
- ¼ cup milk 60mL, whole
- 2 large egg
- 1¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup light brown sugar 220g, packed
- ¼ cup all-purpose flour (30g)
- 1 teaspoon ground cinnamon
- ¼ cup butter melted and cooled (56g, unsalted
- 1 cup pecan halves chopped (90g)
Instructions
For the Sweet Potatoes:
- Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
- Place the sweet potatoes in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, until the potatoes are very tender. Drain well.
- Return the potatoes to the pot and mash with a potato masher or large fork. Add the brown sugar, butter, milk, eggs, salt and vanilla then beat with an electric hand mixer or stir with a wooden spoon until well combined. (A hand mixer will result in a smoother filling.)
- Spread the sweet potato mixture into the greased baking dish and smooth into an even layer. Set aside to cool slightly while you make the topping.
For the Topping:
- In a medium bowl, stir to combine the brown sugar, flour and cinnamon. With a fork, stir in the melted and cooled butter until the topping is crumbly. Stir in the roughly chopped pecans.
- Sprinkle the topping all over the sweet potatoes in the dish.
- Bake for 25 to 30 minutes until the casserole is slightly puffed and golden brown on top. Let it rest for about 10 minutes before serving.
Notes
- Choose small to medium-sized sweet potatoes for sweeter, less watery results.
- Use a hand mixer to blend the sweet potato filling smoothly without gumminess.
- Allow melted butter for the topping to cool before mixing to maintain a crumbly texture.
- The casserole can be assembled ahead of time and baked before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 489mg | 20% |
| Potassium | 708mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 41g | 82% |
| Vitamin A | 24574IU | 491% |
| Vitamin C | 4mg | 4% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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