Sweet Potato Casserole
This Sweet Potato Casserole is a delicious blend of sweet potatoes and toppings, perfect for a cozy meal.
Equipment
- large pot
- Mixing Bowl
- casserole dish
- potato masher
- electric mixer
Ingredients
Sweet Potato Filling
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- ½ cup evaporated milk , or substitute cream, or half and half
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ cup butter , melted
Topping
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans , chopped
Instructions
Preparation
- Place the sweet potatoes in a large pot. Add enough water to cover them halfway and bring to a boil, then simmer until tender, about 20-40 minutes.
- Drain water and let the sweet potatoes cool. Once cool, peel the skin and place in a large mixing bowl.
- Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter. Mash until smooth using a potato masher, then blend with an electric mixer on low for 45 seconds.
- Pour the mixture into a greased casserole dish.
- In a separate bowl, combine flour, brown sugar, and pecans. Add butter and mix until combined. Sprinkle topping over the sweet potato mixture.
- Bake at 350°F for 35-40 minutes.
Storage
- Store leftovers in the refrigerator for 4-5 days.
Notes
To add a marshmallow topping, use miniature marshmallows and bake until puffy and browned. For nut allergies, use oats instead of nuts. This casserole can be made a day in advance, and can be frozen before baking.
Nutrition
Serving: 1sliceCalories: 286kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 197mgPotassium: 396mgFiber: 3gSugar: 26gVitamin A: 13106IUVitamin C: 2mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!