Sweet Potato Casserole

By Ellie

8 Person

60 Minutes

320 Calories

Sweet potato casseroles with marshmallows are very controversial. Some people hate the candy-like element they add to the Thanksgiving spread. This casserole is for everyone in that camp. In their place is a buttery pecan topping. It's still sweet (thanks to the brown sugar), but not enough to make it taste like straight-up dessert. If, on the other hand, you are pro-marshmallow, feel free to throw it on top of the pecan crumble here. Regardless, below are some basic sweet potato casserole tips you should be following. Below are some easy tips to make YOUR perfect sweet potato casserole.

Ingredients

Topping

1/2 tsp. Kosher salt
1/4 cup Packed brown sugar
1/2 cup Chopped pecans
4 tbsp. Melted butter
1/2 cup All-purpose flour

1 tsp. Kosher salt
1/4 tsp. Pure vanilla extract oil
1/2 tsp. Ground nutmeg
2 Large eggs
1/2 cup Packed brown sugar
1/2 cup Milk, preferably whole
4 tbsp. Butter, softened
2 1/2 pounds Sweet potatoes, peeled and cut into cubes

Method

01

Preheat oven to 350℉ and grease a medium with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
02

Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, salt, and vanilla and stir until smooth. Transfer to the prepared casserole dish.
03

In a medium bowl, add all of the topping ingredients and mix until combined.
04

Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.

Related Tags

Thanksgiving Side Dishes Recipes

Christmas Side Dishes

Sweet Potato Casserole

3.5

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 320 Kcal
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

Topping

1/2 tsp. Kosher salt

1/4 cup Packed brown sugar

1/2 cup Chopped pecans

4 tbsp. Melted butter

1/2 cup All-purpose flour

1 tsp. Kosher salt

1/4 tsp. Pure vanilla extract oil

1/2 tsp. Ground nutmeg

2 Large eggs

1/2 cup Packed brown sugar

1/2 cup Milk, preferably whole

4 tbsp. Butter, softened

2 1/2 pounds Sweet potatoes, peeled and cut into cubes

03 Method

Step 1

Preheat oven to 350℉ and grease a medium with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender about 15 minutes. Drain and let cool slightly then transfer to a large bowl.

Step 2

Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, salt, and vanilla and stir until smooth. Transfer to the prepared casserole dish.

Step 3

In a medium bowl, add all of the topping ingredients and mix until combined.

Step 4

Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.

04 Author