Description
This classic Sweet Potato Casserole features creamy mashed sweet potatoes combined with eggs, evaporated milk, and vanilla, topped with a crunchy pecan and brown sugar streusel. A comforting side dish perfect for holiday dinners or any time of year.
Ingredients
Scale
Sweet Potato Mixture
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 1/2 cup evaporated milk (or substitute cream or half and half)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup butter, melted
Topping
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
Instructions
- Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway, about 3-4 inches of water. Bring to a boil, then reduce to a medium simmer. Cover and cook for 20-40 minutes until tender but not mushy when poked with a fork.
- Peel Potatoes: Drain the water and transfer sweet potatoes to a plate or cutting board to cool. Once cool enough to handle, peel off the skins and place the potatoes into a large mixing bowl.
- Mix Ingredients: Add eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the potatoes. Mash everything together until smooth, first using a potato masher, then an electric mixer on low speed for about 45 seconds to ensure a creamy texture.
- Prepare Baking Dish: Pour the sweet potato mixture into a lightly greased casserole dish approximately 8×11″, 9×13″, or a 10″ deep dish pie pan.
- Make Topping: In a separate bowl, combine flour, brown sugar, and chopped pecans. Add butter and cut it in with a fork or pastry blender until well combined into a crumbly topping. Sprinkle evenly over the sweet potato mixture.
- Bake: Preheat your oven to 350°F (175°C) and bake the casserole for 35-40 minutes until the topping is golden and set.
- Store Leftovers: Refrigerate any leftovers for 4-5 days and reheat before serving.
Notes
- Topping Variation: For a marshmallow topping, replace the pecan topping with a layer of miniature marshmallows and bake for about 25 minutes until marshmallows are puffed and golden brown.
- Nut Allergy: Omit pecans and substitute with ½ cup rolled oats for added texture.
- Make-Ahead: Prepare the potato mixture 1-2 days in advance and smooth it into your baking dish. Store the topping separately and add it before baking.
Nutrition
- Serving Size: 1/15th of casserole
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg
