Description
This classic Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday dinners or family gatherings. Creamy mashed sweet potatoes blended with eggs, evaporated milk, and vanilla are topped with a crunchy pecan and brown sugar streusel, then baked to golden perfection. A wonderful balance of sweet and savory flavors that pairs beautifully with turkey or ham.
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 with enough water to cover them about halfway (3-4 inches of water). Bring to a boil, then reduce heat to medium and simmer covered until the potatoes are tender when pierced with a fork, about 20-40 minutes depending on size. Avoid overcooking to prevent mushiness.
- Peel Potatoes: Drain the water and allow the potatoes to cool slightly on a plate or cutting board. Once cool enough to handle, peel away and discard the skins. Place the peeled potatoes into a large mixing bowl.
- Mix Ingredients: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the potatoes. Mash the mixture initially with a potato masher, then use an electric mixer on low speed for about 45 seconds until the mixture is smooth and creamy.
- Prepare Casserole Dish: Lightly grease an 8×11, 9×13 inch, or deep 10-inch pie dish. Pour the sweet potato mixture evenly into the dish.
- Make Topping: In a small mixing bowl, combine the flour, brown sugar, and chopped pecans. Add the butter and cut it into the mixture with a fork or pastry blender until well combined and crumbly. Sprinkle this topping evenly over the sweet potato layer.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 35-40 minutes until the topping is golden brown and the casserole is set.
- Store Leftovers: Refrigerate any leftovers in an airtight container for 4-5 days.
Notes
- Marshmallow Topping: For a traditional twist, substitute the pecan topping with a layer of miniature marshmallows on top of the sweet potato mixture and bake for about 25 minutes until marshmallows are puffed and browned.
- Nut Allergy: If you have a nut allergy, omit the pecans and substitute with about ½ cup of rolled oats for added texture.
- Make-Ahead: Prepare the casserole up to two days in advance by assembling the sweet potato mixture in the baking dish and storing it in the refrigerator. Keep the topping separate and add it just before baking.
Nutrition
- Serving Size: 1 slice (approx. 1/15 of casserole)
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg
