Sweet Potato Casserole

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 filled with pecans which not only adds texture, but takes it to a whole new level of deliciousness.

Easy Sweet Potato Casserole Recipe

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. 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?

How to Make the Best Southern Sweet Potato Casserole Recipe

• Ingredients you'll need to make homemade Sweet Potato Casserole: Sweet potatoes, evaporated milk, light brown sugar, butter, large eggs, pumpkin pie spice or ground cinnamon and salt.
• To make the streusel topping you'll need: Chopped pecans, all purpose flour, brown sugar, pumpkin pie spice, salt and cold butter.
• Kitchen gadgets you'll need: A 2 quart baking dish, measuring cups and spoons, mixing bowls, sheet pan, nut chopper, pastry blender and a hand mixer or a stand mixer.
• I use pumpkin pie spice in this recipe and it works beautifully. You can adapt using ground cinnamon, instead. Pumpkin pie spice doesn't taste like pumpkin, it consists of a mixture of cinnamon, nutmeg, ginger, clove and allspice. It pairs equally well with sweet potatoes and gives another use for the spice blend in my kitchen.
• Should the sweet potatoes be baked or boiled? One thing of note, I recommend baking your own sweet potatoes for this sweet potato 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 fully assemble this sweet potato casserole one day in advance, then chill until baking. When doing so, give it 20 minutes or so on the counter to warm to room temperature prior to baking. You may also need to extend the bake time by 5-10 minutes.
• Store leftover Sweet Potato Casserole chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or lay foil on top and reheat in a 325°F oven until heated through.

More Sweet Potato Recipes to Make

• Roasted Honey Chipotle Wedges are super simple to make crispy and golden in the oven.
• Ham and Sweet Potato Hash can be served for breakfast brunch lunch or supper.
• The family will flip for this Sweet Potato Cornbread. 
• Sweet Potato Fries are a terrific change from classic french fries.
• Sweet Potato Biscuits are scrumptious stuffed with ham or turkey.
• Short on oven space? Make this Slow Cooker Sweet Potato Casserole.
• My recipe for Southern style Sweet Potato Pie is the only one you'll ever need.
• 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:

• Collapsible Potato Masher
• Electric Hand Mixer
• Pastry Blender
• Baking Dish/Insulated Carrier Set

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5 from 11 votes

Sweet Potato Casserole

Prep Time20 mins

Cook Time45 mins

Sweet Potato Baking Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: sweet-potato-casserole

Servings: 10 servings

Calories: 409kcal

Ingredients

• 5 medium-large sweet potatoes
• ½ cup evaporated milk
• ¾ cup light brown sugar packed
• 4 tablespoon butter melted
• 2 large eggs
• 1 ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• Streusel topping:
• ¾ cup all purpose flour
• ¾ cup light brown sugar
• ½ teaspoon pumpkin pie spice
• ¼ tsp salt
• ½ cup cold butter cubed
• ½ cup chopped pecans

Instructions

• 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. 

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 395mg | Potassium: 362mg | Fiber: 3g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

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