Indulge in the ultimate comfort food with this incredibly easy Sweet Potato Casserole. Featuring a velvety, rich filling crafted from convenient canned sweet potatoes and crowned with a delightful brown sugar streusel, this dish is a guaranteed crowd-pleaser for any gathering.
IRRESISTIBLE SWEET POTATO CASSEROLE: A HOLIDAY FAVORITE
For many, the holiday season simply isn’t complete without the comforting presence of a classic Sweet Potato Casserole. This isn’t just another side dish; it’s a culinary tradition, a sweet and savory masterpiece that evokes warmth, family, and festive cheer. I confess, when it comes to holiday meals like Thanksgiving or Christmas, I could happily feast solely on an array of delicious side dishes, and this sweet potato casserole would undoubtedly be the star of my plate. Its creamy texture and sweet, crunchy topping make it an essential component of any celebratory spread, eagerly anticipated by guests year after year.
This recipe is designed to be effortlessly delicious, utilizing canned sweet potatoes to streamline preparation without sacrificing any of that beloved homemade flavor. The rich, custardy sweet potato base harmonizes perfectly with a buttery, crisp brown sugar and pecan streusel topping, creating a symphony of textures and tastes that will have everyone reaching for seconds. Whether you’re a seasoned holiday chef or a novice in the kitchen, this easy-to-follow recipe ensures a spectacular result that will impress your loved ones and become a cherished part of your holiday tradition.
“This sweet potato casserole recipe is so good!! I’ve made it THREE times in the last month!!
– LeAnn”
FREQUENTLY ASKED QUESTIONS ABOUT SWEET POTATO CASSEROLE
Can I freeze sweet potato casserole?
Absolutely! This sweet potato casserole is an excellent candidate for make-ahead preparation, especially during busy holiday seasons. To freeze the casserole, prepare it completely (filling and topping), then cover the baking dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to bake, transfer it to the refrigerator overnight to thaw. Then, let it come to room temperature for about 30-60 minutes before baking according to the instructions. If you’re baking directly from frozen, expect to add an extra 30-60 minutes to the baking time, covering it loosely with foil for the first part of baking to prevent the topping from over-browning.
Which topping is better: marshmallow or pecan streusel?
This is a delightful debate that often divides families during the holidays! Both marshmallow and pecan streusel toppings offer unique charms. This particular recipe features a delectable pecan praline-style streusel, which is undeniably my personal favorite for its rich flavor and satisfying crunch. However, if you’re a fan of the classic gooey marshmallow topping, you can easily substitute it. Simply prepare the sweet potato filling as directed, but omit the pecan streusel. During the last 10-15 minutes of baking, generously sprinkle mini marshmallows over the casserole. Watch closely to ensure they turn golden brown and melt perfectly without burning. For those who can’t decide, a half-and-half approach with both toppings on different halves of the casserole can be a fun compromise! If you enjoy the streusel but aren’t keen on pecans, feel free to leave them out for a simpler brown sugar crumble.
Can I use fresh sweet potatoes instead of canned?
Certainly! While canned sweet potatoes offer unparalleled convenience, fresh sweet potatoes can absolutely be used and will lend a slightly different, perhaps more earthy, flavor profile. You’ll need approximately 3 medium-sized sweet potatoes, which should weigh around 2-2.5 pounds total. The key is to cook them until they are very tender and easily mashable. Boiling is the quickest method: simply peel and dice the sweet potatoes into large, uniform cubes (about 1-inch thick), then boil them in lightly salted water for 15-20 minutes until fork-tender. Drain them thoroughly to remove excess moisture before mashing and proceeding with the recipe. Alternatively, you can bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45-60 minutes until soft, then peel and mash. Baking can result in a slightly drier, more concentrated sweet potato flavor.
Can I use different nuts in the streusel topping?
Absolutely! While pecans are traditional and delicious, the streusel topping is quite versatile. You can easily swap chopped pecans for other nuts that you prefer or have on hand. Chopped walnuts, almonds, or even cashews can offer a delightful twist. Each nut will impart its unique flavor and texture to the topping. For an extra layer of flavor, consider lightly toasting your chosen nuts before adding them to the streusel mixture. This simple step can enhance their nutty aroma and make the topping even more irresistible.
Can I make this sweet potato casserole ahead of time?
Making this casserole ahead of time is a fantastic strategy for reducing stress on busy days, especially during holidays. You can prepare both the sweet potato filling and the streusel topping entirely the day before you plan to bake. Assemble the casserole in your baking dish, cover it tightly with plastic wrap, and refrigerate overnight. On baking day, remove the casserole from the fridge and allow it to sit at room temperature for at least 30-60 minutes before baking. This helps ensure even cooking. If you bake it directly from the refrigerator, the cooking time will be longer, so keep a close eye on it and check for doneness. This make-ahead capability truly makes this recipe a lifesaver for entertaining.
How do you thicken up sweet potato casserole?
If you follow this recipe precisely, you should achieve a perfectly creamy and well-set casserole. However, if you’ve encountered a watery sweet potato casserole from another recipe, there are a few common culprits and solutions. Firstly, adequate cooling time is crucial. Many casseroles need at least 15-20 minutes to set up and firm after baking. Serving it too hot can make it seem looser than it actually is. Secondly, eggs are vital binders; if your recipe omitted them or used too few, the casserole might not set. Lastly, fresh sweet potatoes, especially if not thoroughly drained or boiled long enough, can release excess moisture. To preemptively thicken a casserole, especially when using fresh, very moist sweet potatoes, you can whisk in 2-3 tablespoons of all-purpose flour or cornstarch into the sweet potato mixture before baking. This will absorb extra liquid and create a firmer consistency.
How do I store leftovers and for how long?
Storing leftovers properly ensures you can enjoy this delicious casserole for days to come. Once the casserole has cooled completely to room temperature, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. Refrigerate for up to 3-4 days. For longer storage, sweet potato casserole freezes beautifully. Wrap individual portions or the entire remainder (if in a freezer-safe dish) tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
Can I double this recipe?
Yes, this recipe can certainly be doubled to serve a larger crowd or for ample leftovers. If you double the recipe, you will likely need to use a larger baking dish, such as a 9×13-inch (approx. 3-quart) casserole dish, to accommodate the increased volume. Keep in mind that doubling the recipe will also necessitate an adjustment to the baking time. While I haven’t personally tested the exact baking duration for a doubled portion, generally, you would add an extra 10-20 minutes, or until the center is set and the topping is golden brown and bubbly. Always keep an eye on it to prevent over-browning or undercooking, and ensure the internal temperature reaches a safe level.
Can I make this in the Slow Cooker?
While I haven’t specifically developed or tested this recipe for a slow cooker, many sweet potato casseroles can be adapted for slow cooking. If you choose to try this method, you would typically prepare the sweet potato filling as usual and transfer it to a greased slow cooker insert. The streusel topping might be best added towards the end of the cooking process to prevent it from becoming soggy. Cook on low for 2-4 hours or on high for 1-2 hours, until the sweet potato mixture is heated through and set. You might want to consider finishing it under a broiler for a few minutes (transferring to an oven-safe dish first) to crisp up the topping, as slow cookers don’t typically brown food. Experimentation may be required to achieve the desired texture and doneness.
ESSENTIAL INGREDIENTS FOR YOUR SWEET POTATO CASSEROLE
Crafting the perfect sweet potato casserole begins with selecting quality ingredients. This recipe is designed for simplicity and incredible flavor. Below, you’ll find a detailed breakdown of each component, along with helpful tips and potential substitutions. (Refer to the complete recipe card further down for exact measurements).
- Canned Sweet Potatoes: The secret to this recipe’s ease! You’ll need a 29-ounce can of sweet potatoes. A crucial tip: many canned products labeled “Yams” are, in fact, sweet potatoes packed in syrup or water. Always check the label. If you pick up a can of actual yams, don’t worry, they work perfectly too; just be sure to drain them thoroughly, regardless of whether they’re packed in syrup or plain liquid. While sweet potatoes and yams are botanically distinct, in the canned goods aisle, their names are often used interchangeably, making both suitable for this dish.
- Salted Butter: Butter is fundamental for both the creamy filling and the rich streusel topping, contributing essential flavor and moisture. This recipe calls for salted butter, which enhances the overall taste. If you only have unsalted butter on hand, simply add a small pinch (about 1/4 teaspoon) of salt to the sweet potato mixture to balance the flavors.
- Milk: Milk adds a luscious creaminess to the sweet potato base. Whole milk is highly recommended as it provides an unparalleled richness and a more decadent texture. If whole milk isn’t available, 2% milk can be used as a good alternative. I would advise against using skim milk if possible, as its lower fat content might result in a less luxurious casserole.
- Granulated Sugar: Simple white granulated sugar provides the perfect level of sweetness to the sweet potato filling, complementing their natural sugars. While I developed this recipe with granulated sugar, you could experiment with alternative sugar options if you prefer, adjusting to taste.
- Vanilla Extract: A touch of vanilla extract elevates the overall flavor profile, adding a warm, aromatic depth that pairs beautifully with sweet potatoes. Pure vanilla extract is always preferred for the best results.
- Eggs: Eggs are a critical binding agent in the sweet potato filling. They help the casserole set beautifully, providing structure and contributing to its smooth, custardy texture. Make sure they are lightly beaten before incorporating them into the mixture.
- Brown Sugar (for topping): Brown sugar is essential for creating that irresistible caramel-like flavor in our streusel topping. Light brown sugar is my go-to choice because it’s what I typically have available. However, for a deeper, richer, and more molasses-infused flavor, dark brown sugar can be used, adding another layer of complexity to the topping.
- All-Purpose Flour (for topping): Flour acts as the binder for the streusel, helping to create those delicious, crumbly clusters. It combines with the melted butter and brown sugar to form the perfect texture that bakes up golden and crisp.
- Chopped Pecans (for topping): Pecans are the star of this streusel, offering a wonderful nutty flavor and a satisfying crunch that contrasts beautifully with the creamy filling. I understand that nuts can be a polarizing ingredient, so if you’re not a fan, please feel free to omit them entirely. The streusel will still be incredibly delicious without them! If you do love nuts, consider lightly toasting them before chopping to bring out an even deeper flavor.
HOW TO MAKE SWEET POTATO CASSEROLE: A SIMPLE GUIDE
Creating this delicious sweet potato casserole is a straightforward process, ensuring a perfect result every time. Follow these simple steps to bring this holiday classic to your table:
Prepare the Oven and Sweet Potatoes: Begin by preheating your oven to 350°F (175°C). While the oven heats, open and thoroughly drain your 29-ounce can of sweet potatoes. Transfer the drained sweet potatoes to a large mixing bowl. Using a potato masher or a sturdy fork, mash the sweet potatoes until smooth, ensuring no large lumps remain. A creamy base is key to a luscious casserole.
Create the Creamy Filling: To the mashed sweet potatoes, add the melted salted butter, milk, granulated sugar, vanilla extract, and the two beaten large eggs. Mix all the ingredients thoroughly until they are well combined and the mixture is smooth and uniform. This creates the rich and creamy base of your casserole.
Transfer to Baking Dish: Pour the prepared sweet potato mixture evenly into a 2-quart (8-inch square) baking dish. Use a spatula to spread it smoothly into the dish, ensuring an even layer for consistent baking.
Prepare the Streusel Topping: In a separate medium-sized bowl, combine the 5 tablespoons of melted salted butter, brown sugar, all-purpose flour, and chopped pecans. Use a fork or your fingertips to mix these ingredients together until the mixture resembles coarse, moist crumbles. This is your delicious streusel topping, designed to add texture and a sweet crunch.
Add the Topping: Evenly sprinkle the prepared streusel crumbles over the sweet potato mixture in the baking dish. Ensure a good, consistent layer so every bite gets a taste of that wonderful crunchy topping.
Bake and Cool: Bake the casserole, uncovered, in the preheated oven for 30-40 minutes. The casserole is ready when the topping is beautifully golden brown and the sweet potato filling is set and heated through. Once baked, remove the casserole from the oven and, this is important, allow it to cool for at least 15-20 minutes before serving. This cooling period is crucial as it allows the casserole to fully set up, resulting in that perfect, firm-yet-creamy texture. Resist the urge to dive in too early!
MORE DELIGHTFUL SIDE DISH RECIPES FOR YOUR TABLE
If you loved this sweet potato casserole, you’ll surely enjoy exploring other fantastic side dish ideas. Here are some more recipes to inspire your next meal:
- Southern Sweet Potato Pie
- Sweet Potato Butter Swim Biscuits
- Steakhouse Style Sweet Potatoes
- Crock Pot Candied Yams
- Honey Glazed Sweet Potatoes
- Crock Pot Mac and Cheese
- Southern Black Eyed Peas
- Green Bean Casserole (with no cream soups)
- Homemade Cranberry Sauce
- Thanksgiving Recipe Roundup
Originally published: November 2016
Updated with new photos and republished: October 2024
Southern Sweet Potato Casserole
This Easy Sweet Potato Casserole boasts a creamy filling made with canned sweet potatoes and is elevated with a delightful brown sugar streusel topping – a perfect side dish for any meal!
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10
Author: Brandie Skibinski
Ingredients
For the casserole:
- 29 ounce can sweet potatoes, drained
- ½ cup (1 stick) salted butter, melted
- ⅓ cup milk
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
For the topping:
- 5 Tablespoons salted butter, melted
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Instructions
Preheat oven to 350°F degrees (175°C). In a large bowl, mash the drained 29-ounce can of sweet potatoes until smooth.
Stir in the ½ cup melted salted butter, ⅓ cup milk, ¾ cup sugar, 1 teaspoon vanilla extract, and 2 beaten large eggs. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
Pour the sweet potato mixture into a 2-quart (8-inch square) baking dish, spreading it evenly.
In a separate bowl, combine the 5 Tablespoons melted salted butter, ⅔ cup brown sugar, ⅔ cup all-purpose flour, and 1 cup chopped pecans. Mix with a fork or your fingers until the mixture forms small, crumbly pieces.
Sprinkle the prepared streusel crumbles evenly over the sweet potato mixture in the baking dish.
Bake uncovered for 30-40 minutes, or until the topping is golden brown and the casserole is heated through and set. Let the casserole cool for at least 15-20 minutes before serving. This crucial cooling time allows the casserole to firm up to the perfect consistency.
Recipe Video
Notes
- Please refer to the “Frequently Asked Questions” and detailed “Ingredients Needed” sections above for common substitutions, tips, and answers to frequently asked questions to enhance your cooking experience.
Course: Side Dish
Cuisine: American
Nutrition Information
Calories: 371 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 24g
Sodium: 152mg
Fiber: 1g
Sugar: 30g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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