Description
This classic Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or family dinners. Made with smooth mashed sweet potatoes blended with eggs, evaporated milk, butter, and vanilla, then topped with a crunchy pecan and brown sugar streusel, and baked to golden perfection. The topping can be swapped for marshmallows for a sweeter twist. Easy to make ahead and store, this casserole offers a perfect balance of creamy, sweet, and nutty flavors.
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 just over halfway, about 3-4 inches. Bring to a boil, then reduce to a medium simmer and cover. Cook for 20-40 minutes, until the sweet potatoes are tender when pierced with a fork but not mushy.
- Peel Potatoes: Drain the water and transfer the sweet potatoes to a plate or cutting board to cool slightly. Once cool enough to handle, peel off the skins and place the peeled sweet potatoes in a large mixing bowl.
- Mix Ingredients: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the sweet potatoes. Mash everything together starting with a potato masher, then use an electric mixer on low speed for about 45 seconds to achieve a smooth, creamy mixture.
- Prepare Baking Dish: Lightly grease a casserole dish approximately 8×11”, 9×13”, or a deep 10” pie dish. Pour the sweet potato mixture into the dish and smooth the top evenly.
- Make Topping: In a separate bowl, combine the flour, light brown sugar, and chopped pecans. Add the butter and cut it into the mixture using a fork or pastry blender until fully combined and crumbly. Evenly sprinkle this topping over the sweet potato mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 35-40 minutes or until the topping is golden and bubbly.
- Store Leftovers: Cool any leftovers and store in the refrigerator for 4-5 days.
Notes
- Marshmallow Topping: For a different topping, substitute the pecan streusel with a layer of miniature marshmallows. Bake for about 25 minutes or until marshmallows are puffed and golden brown.
- Nut Allergy: If you have a nut allergy, omit the pecans or replace them with ½ cup rolled oats for added texture.
- Make-Ahead: Prepare the sweet potato filling and place it in the casserole dish 1-2 days in advance. Prepare the topping separately and refrigerate it. Add the topping just before baking.
Nutrition
- Serving Size: 1/15 of casserole
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg
