This irresistible Sweet Potato Casserole strikes the perfect balance between heartwarming comfort and wholesome nutrition. Each serving delivers a remarkable 13,106 IU of Vitamin A while keeping calories sensible at 286 kcal.
The 35-minute bake time transforms simple sweet potatoes into a creamy, satisfying side dish that’s both nourishing and delightful. Whether it’s a holiday gathering or weeknight dinner, this family-favorite casserole brings warmth to any table.
Ingredients for Sweet Potato Casserole
- Sweet Potatoes: 4-5 large ones, choose firm potatoes with smooth skin
- Eggs: 3 large, at room temperature for better mixing
- Evaporated Milk: 1/2 cup (cream or half-and-half work as alternatives)
- Vanilla Extract: 1 teaspoon for wonderful aroma
- Granulated Sugar: 1/2 cup to enhance natural sweetness
- Salt: 1/2 teaspoon to balance flavors
- Butter: 1/4 cup, melted for richness
For the Topping
- Butter: 3 tablespoons, creates perfect crumble
- All-purpose Flour: 1/4 cup for structure
- Brown Sugar: 1 cup for caramel-like sweetness
- Pecans: 1 cup chopped, adds wonderful crunch
Step-by-Step Instructions
- Prepare Potatoes: Boil sweet potatoes in partially covered water until fork-tender (20-40 minutes depending on size)
- Cool and Peel: Let potatoes cool slightly, then remove skins
- Create Base: Mash potatoes with eggs, milk, vanilla, sugar, salt, and butter until smooth (45 seconds with mixer)
- Prepare Pan: Transfer mixture to a greased 8×11″ or 9×13″ baking dish
- Make Topping: Combine flour, brown sugar, pecans, and butter until crumbly
- Bake: Top potato mixture with crumble and bake at 350°F for 35-40 minutes until golden
Pro Tips for Perfect Sweet Potatoes
Hey there! Want to make this sweet potato casserole extra special? The secret is in how you cook those sweet potatoes. When boiling them, keep them just partly covered with water – this helps them cook evenly without getting waterlogged.
Test them with a fork around the 20-minute mark. They should be tender but still hold their shape. If the fork slides in too easily, they might end up too mushy in your casserole!
Easy Substitutions
No evaporated milk? No problem! You can use regular cream or half-and-half instead. For the topping, if pecans aren’t your thing (or you’re dealing with nut allergies), try using rolled oats for that nice crunch.
And if you’re watching your sugar intake, you can cut the amount of brown sugar in the topping by half – the sweet potatoes bring plenty of natural sweetness!
Make It Ahead
This casserole is perfect for busy days! You can prep it the day before – just make the sweet potato mixture and store it in your casserole dish in the fridge.
Wait to add the topping until right before baking. When you’re ready, let the dish sit at room temperature for about 30 minutes, add the topping, and pop it in the oven. Your leftovers will stay yummy in the fridge for 4-5 days – just warm them up in the microwave or oven until heated through.
Serving Ideas
This sweet potato casserole shines at holiday meals, but it’s too good to save just for special occasions! It pairs beautifully with roasted turkey, ham, or chicken.
Want to make it extra special? Serve it warm with a tiny scoop of vanilla ice cream on top – trust me, it’s amazing! For a pretty presentation, sprinkle some extra chopped pecans and a little cinnamon on top just before serving.
Sweet Potato Casserole
Equipment
- Large pot
- Mixing bowl
- Electric mixer
- Casserole Dish
- Potato masher
Ingredients
For the casserole:
- 4-5 large sweet potatoes
- 3 large eggs
- 1/2 cup evaporated milk or substitute cream, or half and half
For the topping:
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans chopped
Instructions
- Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork.
- Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
- Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. Use a potato masher, then an electric mixer on low speed for about 45 seconds to get the mixture smooth.
- Pour mixture into a lightly greased casserole dish (8×11″, 9×13″ or deep dish 10″ pie pan).
- Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
- Bake at 350 degrees F for 35-40 minutes.
