The Best Sweet Potato Casserole
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The Best Sweet Potato Casserole
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Homemade sweet potato casserole topped with crunchy almond brown sugar streusel.
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Ingredients
For the sweet potato filling:
- 3 cups plain mashed sweet potatoes, about two large sweet potatoes
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, very soft
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
For the crunchy almond topping:
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon ground nutmeg
- 1 cup almonds, chopped
- 6 tablespoons all-purpose flour
- 4 tablespoons unsalted very cold butter
Instructions
For the sweet potato filling:
- Preheat oven to 325 degrees (F).
- Lightly grease a large oven-safe casserole dish; set aside. In a large bowl combine the mashed sweet potatoes, sugars, eggs, milk, butter, salt, cinnamon, and vanilla; using a whisk, beat until well combined and completely smooth. Pour the mixture into prepared casserole dish and set aside.
For the crunchy almond topping:
- In a small bowl combine the brown sugar, cinnamon, cloves, nutmeg, almonds, and flour, mix well to combine. Cut in the butter using two forks or your fingers until the mixture resembles a course meal; sprinkle evenly over the sweet potato mixture.
- Bake, uncovered, for 50 minutes. Serve warm.
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