why make this recipe
Sweet Potato Casserole is a delightful dish that brings warmth and comfort to any meal. It’s perfect for holiday gatherings or cozy family dinners. The combination of creamy sweet potatoes, tart craisins, and crunchy pecans creates a dish that appeals to both our taste buds and our hearts. Plus, it’s a fantastic way to enjoy the nutrients that sweet potatoes offer!
how to make Sweet Potato Casserole
Ingredients:
- 4 lbs sweet potatoes (6 cups mashed)
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter (melted and slightly cooled)
- 1/2 Tbsp vanilla extract
- 1 cup craisins (dried cranberries)
- 2/3 cup brown sugar (packed)
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp unsalted butter (cold, diced)
- 1 cup pecans (coarsely chopped)
Directions:
-
Cook Sweet Potatoes: Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover them and bring to a boil. Cook uncovered at a medium/low boil until easily pierced with a fork (about 10-15 minutes). Drain and mash (using an electric mixer makes it creamier).
-
Make Sweet Potato Filling: Preheat the oven to 350°F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter, and 1/2 Tbsp vanilla. Stir this mixture into the mashed sweet potatoes, then add 1 cup of craisins. Spread the sweet potato mix evenly into a 9×13 casserole dish.
-
Make Pecan Crumble Topping: In a small bowl, mix together 2/3 cup brown sugar and 1/3 cup flour. Add the cold, diced butter and use your hands to mix until you have pea-sized crumbs. Stir in 1 cup of chopped pecans.
-
Assemble & Bake: Sprinkle the pecan crumble over the sweet potatoes and bake at 350°F uncovered for 35-40 minutes or until hot and the edges begin to puff.
how to serve Sweet Potato Casserole
Serve Sweet Potato Casserole warm, straight from the oven. You can enjoy it as a side dish during a festive meal or even as a sweet treat dessert. It’s delicious on its own, but you can also pair it with roasted meats or a simple salad for added variety.
how to store Sweet Potato Casserole
To store leftover Sweet Potato Casserole, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 4 days. For longer storage, freeze it in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating.
tips to make Sweet Potato Casserole
- For an even creamier texture, use a hand mixer instead of mashing by hand.
- Add a dash of cinnamon or nutmeg to the sweet potato filling for extra flavor.
- If you want a lighter topping, try using oats instead of pecans.
variation
You can change the nuts in the crumble topping to walnuts or almonds for a different flavor. Additionally, you might add mini marshmallows on top before baking for a classic twist.
FAQs
1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes, but the texture may be different. Drain them well and skip the boiling step.
2. Is this dish gluten-free?
To make it gluten-free, simply use a gluten-free flour substitute.
3. Can I make this ahead of time?
Yes! You can prepare the casserole and store it in the refrigerator for up to 24 hours before baking. Just cover it well until you are ready to bake.
Sweet Potato Casserole
Ingredients
For the Sweet Potato Filling
- 4 lbs sweet potatoes (about 6 cups mashed)
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter (melted and slightly cooled)
- 1/2 Tbsp vanilla extract
- 1 cup craisins (dried cranberries)
For the Pecan Crumble Topping
- 2/3 cup brown sugar (packed)
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp unsalted butter (cold, diced)
- 1 cup pecans (coarsely chopped)
Instructions
Cooking Sweet Potatoes
- Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover them and bring to a boil.
- Cook uncovered at a medium/low boil until easily pierced with a fork (about 10-15 minutes). Drain and mash (using an electric mixer makes it creamier).
Making the Sweet Potato Filling
- Preheat the oven to 350°F.
- In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter, and 1/2 Tbsp vanilla.
- Stir this mixture into the mashed sweet potatoes, then add 1 cup of craisins.
- Spread the sweet potato mix evenly into a 9x13 casserole dish.
Making the Pecan Crumble Topping
- In a small bowl, mix together 2/3 cup brown sugar and 1/3 cup flour.
- Add the cold, diced butter and use your hands to mix until you have pea-sized crumbs.
- Stir in 1 cup of chopped pecans.
Assembling & Baking
- Sprinkle the pecan crumble over the sweet potatoes and bake at 350°F uncovered for 35-40 minutes or until hot and the edges begin to puff.