Can I use canned or frozen sweet potatoes, instead of baking fresh ones?

I prefer fresh for their flavor and texture. However, frozen sweet potatoes can be a quick and easy option. Frozen sweet potatoes come already peeled and usually in small cubes. Some can even be steamed right in the bag. They can also be cooked on the stove top or even in the oven. Frozen sweet potatoes also bake quickly on a sheet tray with parchment paper. Just be sure to keep an eye on them and pull the sweet potato cubes out as soon as they are soft. Don't wait until they have browned or caramelized on the outside as they won't mash as smoothly. I do not recommend canned sweet potatoes in this recipe. They are packed in sweet syrup which will alter the flavor and texture of your sweet potato casserole recipe.

Do I have to use eggs in Sweet Potato Casserole?

Yes. Eggs add structure to your recipe and bind all the ingredients together. If you have a vegan egg substitute you are confident in as a binder, then you might be able to substitute that. Just be sure your sweet potatoes are cooled enough before adding the eggs so they don't cook and curdle when you add them.

Can I make Sweet Potato Casserole vegan?

I personally have not tried this. However, vegan milk and that don't contain oats should bake up without any difficulty. Try almond milk, cashew milk or coconut milk. Vegan butter substitutes should also be fine. Just choose your favorite. However, the vegan egg substitutes will need to be something you are already confident works as a binder in baking. I don't have experience with this, so I can't recommend brands or guarantee they will work in this recipe.

Sweet Potato Casserole

Description

Sweet Potato Casserole is a creamy buttery sweet potato side dish with a Brown Sugar Pecan Streusel on top. It’s beloved by kids and adults alike and makes a gorgeous comfort food side for any special meal.

Ingredients

Units Scale

3 1/2 – 4 cups mashed sweet potatoes, (2 very large sweet potatoes or 3-4 medium)
2/3 cup sugar (Granulated or brown sugar, or even a combination of both works fine.)
1/2 cup butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk

Topping

1/3 cup butter, melted
1 cup dark brown sugar
1 Tablespoon cinnamon
1/2 cup flour
1 cup chopped pecans

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Instructions

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.
Cool potatoes 20-30 minutes until they are not too hot for you to handle.
Remove sweet potato skins and mash the sweet potatoes 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.
Beat mashed sweet potatoes, sugar (granulated or brown 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.)-
Pour the sweet potato mixture into a *9×13 baking dish or casserole dish (or individual ramekins).
To make the Streusel Pecan 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.
Evenly distribute the streusel topping over the sweet potato mixture.
Bake at 350 for 30 – 35 minutes minutes.

Notes

Frozen sweet potatoes can be substituted for the fresh. Cook enough to make 3 1/2 to 4 cups of plain mashed sweet potato.

Prep Time: 5 min
Cook Time: 30 min
Category: Side Dish, Vegetable
Cuisine: American

Description

Ingredients

Instructions

Notes

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