Sweet Potato Casserole is a luscious must-make holiday side dish. It’s traditional in the South to serve it at Thanksgiving. Christmas and Easter and pairs beautifully with roasted turkey or ham. It’s topped with a buttery streusel crumb topping laced with pecans which not only adds texture but, takes it to a whole new level of deliciousness.
Sweet Potato Casserole
I first shared this family recipe with Parade readers a few years ago. It’s so fabulous I wanted to add it here to the recipe archives for you my food loving friends who visit my website. Sweet potatoes are a side dish that I seem to gravitate to fairly often. They’re good for you and provide many of the important nutrients that our bodies need including fiber. They also tend to have a lower impact on blood glucose levels than white or russet potatoes. While all of that is certainly beneficial, we simply love the versatility and taste of sweet potatoes in pretty much any form. Roasted Honey Chipotle Wedges, Ham and Sweet Potato Hash, Sweet Potato Biscuits and in desserts like Sweet Potato Pie, too. While I’m not implying these are healthy food options, it does take take a bit of the food guilt out of indulging from time to time, doesn’t it?
Baked Sweet Potatoes vs Boiling
- One thing of note, I recommend baking your own sweet potatoes for this dish. It makes them super easy to peel and less nutrients are lost. Plus, it’s a whole lot easier to do than peeling and boiling.
- For a time saver, you can prepare this sweet potato casserole in advance, then bake it just before serving on busy holidays.
- You may also enjoy this unique twist on potato salad using sweet potatoes called Southwestern Sweet Potato Salad from Julie’s Eats and Treats.
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Helpful Kitchen Items:
As seen on Parade here
Sweet Potato Casserole
- 5 medium-large sweet potatoes
- 1/2 cup evaporated milk
- 3/4 cup light brown sugar packed
- 4 Tbsp butter melted
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- Streusel topping:
- 3/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1/2 cup chopped pecans
- Preheat the oven to 375°F. Line a baking sheet with parchment or foil.
- Use a sharp knife to pierce the sweet potatoes 3-4 times. Place on baking sheet. Bake for 60-70 minutes or until fork tender. Lower the oven temperature to 350°F.
- Allow sweet potatoes to rest until cool enough to handle. Use a spoon to remove from skin.
- Add sweet potato flesh to a medium-size mixing bowl with the evaporated milk, brown sugar, melted butter, eggs, pumpkin pie spice and salt. Using an electric mixer, whip until smooth.
- Spray a 2 quart casserole dish with cooking spray. Spread whipped filling evenly into dish.
- To make streusel topping: In a small mixing bowl mix together the flour, brown sugar, pumpkin pie spice and salt. Using a pastry blender or 2 forks, cut butter into crumbs until it resembles peas. Stir in the pecans. Sprinkle on top of filling.
- Bake in 350°F oven for 45-55 minutes or until the topping is golden and sweet potatoes are set when gently shaken. Serve warm.