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Sweet Potato Casserole Recipe
A must have,
melt in your mouth
sweet potato casserole recipe that is a crowd pleasing last minute side dish for Thanksgiving and Christmas.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
12
Author:
Julie Blanner
Ingredients
40
ounces
sweet potatoes
canned, strained
1
cup
white granulated sugar
1
teaspoon
salt
1
tablespoon
vanilla
2
eggs
size large
½
cup
butter
melted
Topping
1
cup
brown sugar
packed, light or dark brown
⅓
cup
all-purpose flour
1
cup
pecans
chopped or bits, 4.5 ounce bag
½
cup
butter
melted
Instructions
Preheat oven to 350°F. Grease casserole dish.
In a large mixing bowl or stand mixer, combine sweet potatoes, sugar, salt, vanilla, eggs and melted butter.
Pour into casserole dish.
In a small mixing bowl with a spatula, spoon or fork, combine brown sugar, flour, pecans and butter. Spoon on top of sweet potato mixture.
Bake 30-35 minutes. Allow to cool 15 minutes before serving.
Video
Notes
Tips and Variations
You can replace canned sweet potatoes with 3 cups mashed sweet potatoes.
This dish can be made ahead and baked when ready to serve.
Add marshmallows before baking for even more sticky sweet decadence!
How to Store
At Room Temperature
– Don’t leave this sweet potato casserole out for more than two hours.
Refrigerate
– in an airtight container for up to five days.
Freeze
– store in an airtight container in the freezer for up to three months. You can make ahead and freeze before baking, or freeze your leftovers.
Nutrition
Calories:
353
kcal
|
Carbohydrates:
39
g
|
Protein:
2
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Cholesterol:
68
mg
|
Sodium:
345
mg
|
Potassium:
72
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
529
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
1
mg