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Sweet Potato Casserole

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Sweet Potato Casserole

Sweet Pota­to Casse­role is the scrump­tious­ly per­fect com­ple­ment to all your savory hol­i­day dish­es. With a crunchy streusel top­ping it sat­is­fies with a great com­bi­na­tion of tex­tures, too. You might be tempt­ed to bake this deli­cious casse­role in a pie crust and serve it for dessert. But, don’t do it. Veg­eta­bles nev­er tast­ed so good! You’re going to be the hero of your kitchen with this one!

Six Ingredients for the Sweet Potato Casserole & Five for Streusel Topping

Sweet pota­toes and pecans are sta­ples in my pantry, but even if they’re not in yours, they’re like­ly the only two ingre­di­ents you will need to add to the shop­ping list for this ele­gant hol­i­day side dish.

Fresh sweet pota­toes, eggs, milk, sug­ar, but­ter and vanil­la are the only ingre­di­ents in sweet pota­to casse­role. The streusel top­ping com­bines but­ter, brown sug­ar, flour, cin­na­mon and pecans for a crisp, deli­cious top­ping on the creamy potatoes.

sweet potato casserole

Make Sweet Potato Casserole Ahead and Freeze

To freeze Sweet Pota­to Casse­role for use at a future date, sim­ply stop after Step 5, in the recipe. Be sure your casse­role is 100% cool before cov­er­ing. Cov­er and seal the pan tight­ly with heavy duty foil. (If you only have reg­u­lar foil, use a dou­ble lay­er to pre­vent freez­er burn. Freeze the casse­role for up to 3 months. How awe­some is that? 

sweet potato casserole in 9x13 pan

Being able to pre­pare parts of big meals ahead of time is a huge time saver. Plus, savvy cooks dou­ble recipes when they make them. It takes no more time to mix up a dou­ble batch, than a sin­gle. Bake one and put the oth­er in the freez­er for a potluck or gath­er­ing, lat­er. You are so smart!

When you take the casse­role out of the freez­er to bake, be sure to thaw it in the fridge overnight. It should be com­plete­ly thawed. Then top with the Streusel Top­ping and bake just as steps 6–8, of the recipe, instruct.

How to Make Sweet Potato Casserole

How to bake and peel sweet potatoes
Bake the sweet pota­toes on a parch­ment-lined bak­ing sheet and clean-up is a breeze. Once the pota­toes are cool enough to han­dle, slide them out of their skins. Gath­er the parch­ment up by the cor­ners with the skins inside and toss in the trash. Super simple!

You’ll need to bake the sweet pota­toes, before you start mix­ing up this recipe. The pas­sive bak­ing time is some­thing you should plan ahead for, since they’ll need an hour to an hour and a half to bake, depend­ing on their size.

Then, remove the skins and mash them. I actu­al­ly mash them right in the mea­sur­ing cup I am using to mea­sure them for the recipe. It only requires a fork.

Mix­ing up the Sweet Pota­to Casse­role is a five-minute task. Put the sweet pota­to pulp in a mix­ing bowl with the sug­ar, eggs, but­ter, milk and vanilla. 

Ingredients for Sweet Potato Casserole
Every­thing in one bowl. I dou­bled it this time, so mine is super full. Also, I had vanil­la bean pow­der in the pantry, so used that instead of liq­uid vanil­la, today. Both work beautifully!

Whisk them to com­bine all the ingre­di­ents and pour every­thing into a 9x13 bak­ing dish. (You could also fill indi­vid­ual *ramekins, depend­ing on how you plan to serve the casse­role. See image, below.) 

See­ing a few streaks or flecks of but­ter through your mix­ture is nor­mal and noth­ing to be con­cerned with. Choose the bak­ing con­tain­ers that make the most sense for your gathering.

Cov­er the sweet pota­toes with Streusel Top­ping and bake for thir­ty minutes. 

Divine! Sweet Pota­to Casse­role will be a cel­e­bra­tion hit on your hol­i­day menu. Enjoy!

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Sweet Potato Casserole

★★★★★

5 from 1 reviews
  • Author: Glen­da Embree
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 min­utes
  • Yield: 10 — 12 serv­ings 1x
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Ingredients

  • 3 1/2 — 4 cups sweet pota­toes, baked and mashed (2 very large sweet potatoes)
  • ⅔ cup sugar
  • ½ cup but­ter, softened
  • 2 eggs, light­ly beaten
  • 1 tea­spoon vanilla
  • ⅓ cup milk
Top­ping
  • ⅓ cup but­ter, melted
  • 1 cup brown sugar
  • 1 Table­spoon cinnamon
  • ½ cup flour
  • 1 cup chopped pecans

Instructions

  1. Bake 2 — 3 sweet pota­toes in a 350° oven for 60 — 90 min­utes.  Place the washed sweet pota­toes on a parch­ment-lined *bak­ing sheet.  Pierce the skins to pre­vent burst­ing.  A fork will slide into them eas­i­ly and they will be ten­der, when done.
  2. Cool pota­toes 20–30 min­utes until they are not too hot for you to handle.
  3. Remove sweet pota­to skins and mash the pulp.  I actu­al­ly use a fork and mash them right in the mea­sur­ing cup, I’m work­ing with.  You will need 3 1/2 to 4 cups of mashed pulp.  Any­thing with­in that range will def­i­nite­ly work.
  4. Beat sweet pota­to sug­ar, but­ter, eggs, vanil­la and milk until ful­ly com­bined.  Mix­ture will be smooth with a few small sweet pota­to lumps.  (You could use a mix­er to get it per­fect­ly smooth, but I just use a spoon or whisk and it comes togeth­er beau­ti­ful­ly in less than a minute.)-
  5. Pour the sweet pota­to mix­ture into a *9x13 bak­ing pan (or indi­vid­ual ramekins).
  6. To make the Streusel Top­ping, com­bine the but­ter, sug­ar, brown sug­ar, cin­na­mon and pecans in a small bowl. Stir to be sure every­thing is com­bined and even­ly dis­trib­uted.  Mix­ture will be crumbly.
  7. Even­ly dis­trib­ute the streusel top­ping over the sweet pota­to mixture.
  8. Bake at 350 for 30 — 35 min­utes minutes.
  • Cat­e­go­ry: Side Dish, Vegetable
  • Cui­sine: Amer­i­can
sweet potato casserole

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