Sweet Potato Casserole Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/sweet-potato-casserole-recipe/
