Delicious sweet potato filling with a crunchy crumble topping makes a great side dish for any special occasion.
Thanksgiving is right around the corner and we are excited! We have so much to be thankful for. It hasn’t necessarily been an easy year, but it has definitely been a blessed one!
And speaking of Thanksgiving, this sweet potato casserole would be a perfect addition to the meal! The smooth sweet potato filling with the crunchy brown sugar pecan topping is a great combo. It’s almost hard to think of it as a side dish because it’s so sweet. As a matter of fact, you could probably add a scoop of ice cream and eat it as a dessert if you wanted to. But sweet potato casserole goes nicely with all the holiday meats and veggies, so you can add some right onto your dinner plate!
Try it for an upcoming holiday gathering or a even for a weeknight family dinner…or for both😁
Looking for More Side Dishes? Try These…
Kale Salad with Apples, Cranberries, and Walnuts
Ingredients in Sweet Potato Casserole:
Sweet Potatoes
Granulated Sugar
Brown Sugar
Eggs
Nutmeg
Cinnamon
Unsalted Butter
Milk
Vanilla Extract
All Purpose Flour
Chopped Pecans
Old Fashioned Rolled Oats
How to Make Sweet Potato Casserole:
1) Preheat oven to 350 degrees F.
2) To a large mixing bowl, add baked sweet potatoes, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, melted butter, milk, and vanilla extract. Use an electric mixer to blend filling ingredients together until smooth.
Note: The cooking time shown on the recipe does not account for baking the sweet potatoes, so keep this in mind when planning to make the casserole. To bake sweet potatoes, scrub & wash the dirt off sweet potatoes, pat them dry, then use a fork to poke holes in them. Wrap sweet potatoes with aluminum foil and place on a foil-lined baking sheet. Bake at 425 degrees F until potatoes are softened. The baking time will vary based on the size of your potatoes. Expect them to take anywhere from 45 mins to 1.5 hours. Give them a little time to cool down, then remove the skin before proceeding with the recipe.
3) Spray a 9×9 or 7×11 baking dish with nonstick cooking spray. Add sweet potato filling to the dish and spread evenly.
4) To a medium bowl, add brown sugar, flour, pecans, rolled oats, softened butter, and cinnamon. Use a fork to mix the ingredients and cut in the butter. Keep going until ingredients are well combined and crumbly.
5) Sprinkle the topping evenly over the potato filling. Bake uncovered for 35-45 minutes, until topping is crisp and slightly browned and casserole is bubbling at the sides. Remove from oven and let sit for at least 15 minutes before serving.
Sweet Potato Casserole
Ingredients
Sweet Potato Filling
- 3 lbs sweet potatoes, baked & skins removed*(see note)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 teaspoons vanilla extract
Topping
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup old fashioned rolled oats
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F
- To a large mixing bowl, add baked sweet potatoes, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, melted butter, milk, and vanilla extract. Use an electric mixer to blend until smooth.
- Spray a 9×9 or 7×11 baking dish with nonstick cooking spray. Add sweet potato filling to the prepared dish and spread evenly.
- To a medium bowl, add brown sugar, flour, pecans, rolled oats, softened butter, and cinnamon. Use a fork to mix the ingredients and cut in the butter. Keep going until ingredients are well combined and crumbly.
- Sprinkle topping evenly over the potato filling. Bake uncovered for 35-45 minutes, until topping is crisp and slightly browned and casserole is bubbling at sides. Remove from oven and let sit for at least 15 minutes before serving.
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