Dessertsbellyfull5.0
Sweet Potato Casserole
This easy Sweet Potato Casserole has a smooth, creamy filling with a simple, sweet pecan crumble topping. It comes together in minutes and can easily be prepared in advance to save time and stress on Thanksgiving day!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly grease a 3 quart (or 9x13) baking dish.
2
Dump the drained sweet potatoes into a large bowl and mash thoroughly with a potato masher. Add in all the other filling ingredients. Then beat with a hand held electric mixer for about ⏱️ 45 seconds until the mixture is really smooth.
3
Transfer mixture to the prepared baking dish and spread in an even layer.
4
In a medium bowl, combine the topping ingredients with your fingers (or a wooden spoon), until the consistency is like coarse crumbs; sprinkle over the sweet potato mixture in a smooth, even layer so it covers the entire casserole.
5
Transfer to the preheated oven and bake, uncovered, for ⏱️ 30-35 minutes, until filling is hot and topping is crisp and lightly browned. (Keep an eye on it and tent with foil the last ⏱️ 10 minutes of baking to prevent excessive browning, if necessary.)
6
Remove from the oven and let stand for ⏱️ 15-20 minutes before serving, so it can solidify and set as it cools.NOTE: See notes below to cook your own sweet potatoes instead of using canned, or to use a marshmallow topping instead of the pecan crumble. For other variations, tips, and storage, please refer to the full article.
Nutrition Facts
calories
504 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
45 g
sodium Content
338 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
100 mg
carbohydrate Content
66 g
saturated Fat Content
13 g
unsaturated Fat Content
10 g
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