Why Make This Recipe
Sweet Potato Casserole is a delightful dish that combines the natural sweetness of sweet potatoes with a rich and crunchy topping. It is perfect for family gatherings, holiday meals, or as a comforting side dish. This casserole is not only delicious but also provides essential nutrients. It’s an easy way to enjoy a family favorite that is sure to please everyone at the table.
How to Make Sweet Potato Casserole
Ingredients:
- 5 cups baked, mashed sweet potatoes (about 5-6 medium sweet potatoes)
- 1 cup granulated sugar
- 8 tablespoons softened butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 2 large eggs
- 1 cup packed brown sugar (for crumble topping)
- 1/2 cup all-purpose flour (for crumble topping)
- 1 cup chopped pecans (for crumble topping)
- 4 tablespoons softened butter (for crumble topping)
- 2 cups gluten-free rolled oats (optional)
- 3/4 cups packed brown sugar (optional crumble topping)
- 1/2 teaspoon kosher salt (optional crumble topping)
- 8 tablespoons melted and cooled butter (optional crumble topping)
- 1/2 teaspoon vanilla extract (optional crumble topping)
- 1/2 cup mini marshmallows (optional topping)
Directions:
- Preheat the oven to 350 degrees F. Scrub the sweet potatoes and boil or bake them until they are tender.
- Once cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk, and eggs; mix well. Pour this mixture into a 9×13 baking dish.
- To make the pecan crumble topping, mix brown sugar, flour, chopped pecans, and butter. Spread this mixture over the sweet potato layer.
- Bake for about 30 minutes, until the topping is browned and the casserole is set.
- (Optional) For a gluten-free topping, make an oat crumble by processing the rolled oats into flour. Mix this with brown sugar, salt, and melted butter, then spread over the casserole before baking.
- (Optional) For a marshmallow topping, bake for 20 minutes, add marshmallows, and return to the oven for 10 more minutes until toasted.
How to Serve Sweet Potato Casserole
Sweet Potato Casserole can be served warm as a side dish. It pairs wonderfully with roasted meats, turkey, or ham during holidays or special occasions. For an extra treat, you can add a scoop of ice cream on the side or drizzle with maple syrup.
How to Store Sweet Potato Casserole
To store leftovers, let the casserole cool completely before covering it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Sweet Potato Casserole
- Make sure the sweet potatoes are fully cooked to get a creamy texture.
- For a richer flavor, using brown sugar instead of granulated sugar is a great option.
- If you prefer a sweeter topping, add more brown sugar or use mini marshmallows as a topping.
- You can prepare the sweet potato mixture a day ahead and store it in the fridge, then add the topping before baking.
Variation
You can customize the casserole by adding spices like cinnamon or nutmeg for extra warmth. Additionally, for a different twist, try adding shredded coconut or swapping pecans for walnuts.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before adding to the recipe.
2. Is there a vegan option for this casserole?
You can easily make this casserole vegan by substituting eggs with flax eggs and using plant-based butter and milk.
3. How can I make this casserole healthier?
To make it healthier, you can reduce the amount of sugar and butter used. You can also add more oats for fiber and replace some of the butter with unsweetened applesauce.
Sweet Potato Casserole
Ingredients
Sweet Potato Mixture
- 5 cups baked, mashed sweet potatoes (about 5-6 medium sweet potatoes) Make sure the sweet potatoes are fully cooked to achieve a creamy texture.
- 1 cup granulated sugar Using brown sugar can enhance the flavor.
- 8 tablespoons softened butter Can use plant-based butter for a vegan option.
- 1.5 teaspoons vanilla extract
- 1/2 cup milk Can substitute with plant-based milk for a vegan option.
- 2 large eggs Use flax eggs for a vegan option.
Crumble Topping
- 1 cup packed brown sugar For crumble topping.
- 1/2 cup all-purpose flour For crumble topping.
- 1 cup chopped pecans For crumble topping.
- 4 tablespoons softened butter For crumble topping.
Optional Toppings
- 2 cups gluten-free rolled oats For a gluten-free option.
- 3/4 cups packed brown sugar Optional crumble topping.
- 1/2 teaspoon kosher salt Optional crumble topping.
- 4 tablespoons melted and cooled butter Optional crumble topping.
- 1/2 teaspoon vanilla extract Optional crumble topping.
- 1/2 cup mini marshmallows Optional topping.
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Scrub the sweet potatoes and boil or bake them until they are tender.
- Once cool, peel and mash the sweet potatoes.
- Stir in granulated sugar, butter, vanilla, milk, and eggs; mix well.
- Pour this mixture into a 9×13 baking dish.
Crumble Topping
- To make the pecan crumble topping, mix brown sugar, flour, chopped pecans, and butter.
- Spread this mixture over the sweet potato layer.
Baking
- Bake for about 30 minutes, until the topping is browned and the casserole is set.
- (Optional) For a gluten-free topping, process rolled oats into flour and mix with brown sugar, salt, and melted butter. Spread over the casserole before baking.
- (Optional) For a marshmallow topping, bake for 20 minutes, add marshmallows, and return to the oven for 10 more minutes until toasted.