Sweet Potato Casserole
This classic sweet potato casserole has a smooth, creamy, rich filling and a crunchy, sweet, nutty streusel topping to make a great contrast. This side dish is perfect for the holidays and can be prepped ahead.
Yield: 8 -10 servings
Ingredients
- 4 cups cooked, mashed sweet potatoes (from about 3 lbs)
- ½ cup packed light brown sugar
- ½ cup milk (whole, 2%, half and half or heavy cream)
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the topping:
- ⅓ cup all-purpose flour
- ⅓ cup butter, melted
- 1 cup packed brown sugar
- 1 cup chopped nuts
Instructions
- Preheat the oven to 350. Grease a 2-quart casserole dish and set aside.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, butter, eggs, vanilla, cinnamon and salt. Mix well until the mixture is very smooth.
- Place the sweet potato mixture into the casserole dish.
- In a small bowl, combine the flour, melted butter, brown sugar and nuts. Stir until everything is well coated and combined. Sprinkle the mixture on top of the sweet potatoes in the casserole dish.
- Bake at 350 for 35 minutes. Serve hot and enjoy!
Notes
Sweet potatoes: These need to be already COOKED and mashed for this recipe. I have details in the written post above on how to bake them to get them prepped, but just be sure you account for that in your timing and planning.
Brown sugar: Light brown sugar is what I use, but dark brown sugar would be fine here as well. You can reduce it to ⅓ cup if you want to lower the sweetness a bit.
Milk: Feel free to use whole or 2% milk or to substitute half and half or heavy cream. The richer the milk you use, the more richness you’ll have in the casserole.
Nuts: Pecans and walnuts (or a mix of the two) work great to use as the nuts in the topping for the casserole. You can definitely buy the chopped kind, which are cheaper than buying the whole nuts or nut halves, since we need them chopped for this recipe anyway.
Flour: Feel free to use a gluten-free flour mix if needed to make this recipe gluten-free.
Coconut: You can add ½ cup shredded coconut to the topping mix if you’d like.
Make-ahead tips: You can make the filling for the casserole (the mashed sweet potato mixture) ahead of time and put in your casserole dish, covered, in the refrigerator for up to 1-2 days. Make the topping and add it to the casserole when ready to bake, adding 5-10 minutes to the bake time.
Leftovers: Leftover sweet potato casserole, once cooled, will keep in a covered container in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave to warm it through quickly.
Video
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 239mg | Fiber: 3g | Sugar: 41g
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