Sweet Potato Casserole
How to prepare a traditional sweet potato casserole.
Servings: 10 servings
Equipment
- Large Mixing Bowl
- small mixing bowl
- 9×13-inch baking dish greased
Ingredients
Sweet Potato Base
- 3 cups mashed sweet potatoes about 3-4 large sweet potatoes
- ½ cup granulated sugar
- 2 large eggs beaten
- ½ cup whole milk or evaporated milk for richer flavor
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon optional but traditional
Pecan Strusel Topping (Traditional)
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter softened
- 1 cup chopped pecans
Alternative Marshmellow Toppings
- 2½ cups mini marshmallows use instead of or in addition to the streusel
Instructions
Prepare the Sweet Potatoes
- Peel and cut sweet potatoes into chunks.
- Boil in salted water until very tender (15–20 minutes).
- Drain well and mash until smooth (measure 3 cups).
Make the Filling
- In a large mixing bowl, combine: mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, salt, cinnamon
- Stir until the mixture is smooth, creamy, and well blended.
- Transfer to a greased 9×13-inch baking dish.
Make the Pecan Topping (traditional)
- In a small bowl, mix: brown sugar, flour, butter, pecans
- Use a fork to combine until crumbly.
- Sprinkle evenly over the sweet potato mixture.
Bake
- Bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and the edges are bubbling.
For a Marshmallow Top Instead
- Bake the casserole for 25 minutes without the pecans.
- Remove from oven, sprinkle a full layer of mini marshmallows on top.
- Return to the oven for 8–10 minutes, or until marshmallows are golden.
Notes
Tips for Best Flavor
Roasted sweet potatoes have a deeper flavor than boiled — roast at 400°F for 45–60 minutes for an upgrade.
Add ½ teaspoon nutmeg or ½ teaspoon allspice for a more traditional holiday flavor.
If the filling seems too loose, add 2–3 tablespoons of flour or reduce the milk slightly.