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EASY SWEET POTATO CASSEROLE (+Video)

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This Easy Sweet Potato Casserole has a creamy filling made with canned sweet potatoes and is topped with a brown sugar streusel topping.

EASY SWEET POTATO CASSEROLE

Sweet potato casserole is a must-have, must-make side dish for me at the holidays. I’ve mentioned this before but I would be totally happy with a bunch of side dishes for holiday meals.

Easy Sweet Potato Casserole on a plate

CAN I FREEZE SWEET POTATO CASSEROLE?

I do a ton of cooking on Thanksgiving and over the years, I have learned ways to make my recipes not only easier to whip up but still have that same great taste I love. I use canned sweet potatoes or yams and I make this whole thing the night before, pop it into the refrigerator and it’s ready to bake the next day. Boom. If you want to prep this a few days or more in advance, you can freeze it (just make sure you wrap it really well.)

Best Sweet Potato Casserole, spoonful

VIDEO INCLUDED BELOW:

MARSHMALLOW TOPPING OR PECAN PRALINE TOPPING?

The pecan praline topping on this is my favorite but I will never turn down a good ole marshmallow topping either. Instead of the pecan praline topping, you can leave it off and top with marshmallow towards the end of cooking. If you put them on too early, they will burn. Also, if you don’t like pecans in the topping, you can just leave them out. Any leftovers of this reheat really well too.

Easy Sweet Potato Casserole recipe from The Country Cook

WHAT YOU’LL NEED:
canned sweet potatoes
salted butter
milk
sugar
vanilla extract
eggs

for the topping:
salted butter
brown sugar
flour
chopped pecans

canned sweet potatoes, milk, sugar, vanilla extract, eggs, salt, brown sugar, flour, chopped pecans

HOW TO MAKE EASY SWEET POTATO CASSEROLE:

Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten eggs. Stir until combined well.

melted butter, milk, sugar, vanilla extract and beaten eggs stirred together in a bowl

Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.

sweet potato casserole mixture poured in an 8x8-inch baking dish

In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.

sweet potato casserole crumble topping mixture in a bowl

Sprinkle crumbles over sweet potato mixture.

sweet potato casserole, pre-baking

Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for about 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

Sweet Potato Casserole, cooling

Makes 8 servings.

Best Sweet Potato Casserole recipe, large spoonful

Enjoy!

Originally published: November 2016
Updated and republished September 2019

For the casserole:

  • 1 (29 oz) can sweet potatoes, drained
  • ½ cup salted butter, melted
  • ⅓ cup milk
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, beaten

For the topping:

  • 5 tbsp salted butter, melted
  • ⅔ cup brown sugar
  • ⅔ cup flour
  • 1 cup chopped pecans
  • Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
  • Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
  • In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
  • Sprinkle crumbles over sweet potato mixture.
  • Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

Calories: 371kcal | Carbohydrates: 38g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 152mg | Potassium: 96mg | Fiber: 1g | Sugar: 30g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg Share it on Instagram @thecountrycook and mention us #thecountrycook!

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