Sweet Potato Casserole Recipe

Introduction

Sweet Potato Casserole is a classic comfort dish that’s perfect for holidays or cozy family dinners. This recipe combines creamy mashed sweet potatoes with a crunchy pecan topping for a delightful balance of flavors and textures.

Ingredients

• 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
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped

Instructions

1. Step 1: Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway (about 3-4 inches). Bring to a boil, then reduce heat to medium and simmer covered until tender when poked with a fork, about 20-40 minutes depending on size.
2. Step 2: Drain the water and let the sweet potatoes cool enough to handle. Peel off the skins and place the potatoes in a large mixing bowl.
3. Step 3: Add eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the potatoes. Mash together until smooth, starting with a potato masher and finishing with an electric mixer on low speed for about 45 seconds.
4. Step 4: Pour the sweet potato mixture into a lightly greased casserole dish sized around 8×11″, 9×13″, or a deep 10″ pie pan.
5. Step 5: In a separate bowl, combine flour, brown sugar, and chopped pecans. Add the remaining 3 tablespoons of butter and cut it into the mixture with a fork or pastry blender until well combined. Sprinkle the topping evenly over the sweet potato mixture.
6. Step 6: Bake at 350°F (175°C) for 35-40 minutes until the topping is golden and the casserole is heated through.

Tips & Variations

• For extra creaminess, substitute evaporated milk with heavy cream or half and half.
• Try adding a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced flavor.
• Use walnuts or a pecan and walnut mix for a different nutty topping.
• Leftover casserole can be reheated gently in the oven or microwave to retain texture.

Storage

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat covered in the oven at 325°F until warmed through, or microwave portions on medium power to avoid drying out the casserole.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture and topping a day ahead. Cover and refrigerate separately, then assemble just before baking.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with cream, half and half, or even regular milk for a slightly lighter version. The texture may vary slightly but it will still be delicious.

Sweet Potato Casserole Recipe

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4.8 from 115 reviews

This classic Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or any special occasion. Creamy mashed sweet potatoes are blended with eggs, evaporated milk, and vanilla, then topped with a buttery, crunchy pecan streusel. Baked to golden perfection, this casserole combines smooth texture with a delightful crumbly topping for a perfect balance of flavors.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them just over halfway (about 3-4 inches of water). Bring water to a boil, then reduce heat to medium simmer. Cover and cook for 20-40 minutes until potatoes are tender but not mushy when pierced with a fork.
2. Peel Potatoes: Drain the water and transfer potatoes to a plate or cutting board to cool slightly. Once cool enough to handle, peel off the skins and place peeled potatoes into a large mixing bowl.
3. Mix: Add eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the bowl with the potatoes. Mash the mixture first using a potato masher, then blend with an electric mixer on low speed for about 45 seconds until smooth and creamy.
4. Prepare Casserole Dish: Lightly grease a casserole dish around 8×11 inches, 9×13 inches, or a deep 10-inch pie pan. Pour the sweet potato mixture evenly into the dish.
5. Make Topping: In a separate bowl, combine flour, brown sugar, and chopped pecans. Add the 3 tablespoons of butter and cut it into the mixture using a fork or pastry blender until well combined and crumbly.
6. Assemble and Bake: Sprinkle the pecan topping evenly over the sweet potato mixture. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, until the topping is golden and the casserole is heated through.
7. Store Leftovers: Allow the casserole to cool slightly, then store any leftovers covered in the refrigerator for up to 4-5 days.

Notes

• Do not overcook the sweet potatoes to avoid a mushy texture.
• Evaporated milk can be substituted with cream or half and half for a richer casserole.
• Make sure to mash the potatoes smooth for the best texture before baking.
• Use fresh pecans for the topping to maximize crunch and flavor.
• This casserole can be prepared a day ahead and baked just before serving.

Keywords: Sweet Potato Casserole, Holiday Side Dish, Pecan Topping, Comfort Food, Thanksgiving Recipe