The Best Sweet Potato Casserole Recipe

recipe for sweet potato casserole

The Best Sweet Potato Casserole

This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.

Total: 0 45min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 369, Fat 21g, Saturated Fat 9g, Carbohydrate 43g, Fiber 3g, Sugar 24g, Protein 5g, Cholesterol 79mg, Sodium 248mg

Ingredients:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Instruction:

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Sweet Potato Casserole

FAQ

Is it better to boil or bake sweet potatoes for casserole?

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

How do you make Martha Stewart sweet potato casserole?

Directions

Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. …
Remove pan from heat; add milk, butter, and nutmeg. …
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Do you use light or dark brown sugar for sweet potato casserole?

You can peel & slice the sweet potatoes 1 day ahead of time. Keep them covered in an airtight container in the fridge until you’re ready to assemble the casserole. Both light and dark brown sugar work for this recipe. Use dark brown sugar if you want a deeper caramel note.

Are canned yams and sweet potatoes the same?

No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.