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The Best Sweet Potato Casserole

Homemade sweet potato casserole topped with crunchy almond brown sugar streusel.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 1 large casserole
Course: Dinner
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 325 degrees (F).
  2. 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:
  1. 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.
  2. Bake, uncovered, for 50 minutes. Serve warm.