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Sweet Potato Casserole Recipe

Sweet Potato Casserole

Course Side Dish
Cuisine American
Keyword sweet-potato-casserole
Prep Time 20 minutes
Cook Time 45 minutes
Sweet Potato Baking Time 1 hour 10 minutes
Servings 10 servings
Calories 409kcal


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


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