Description
You’re going to love this creamy sweet potato bake! This recipe is a family favorite and the perfect side dish for Thanksgiving, Christmas, Easter dinner, or any time you fancy a delicious side dish recipe for a meal! Topped with a brown sugar and pecan crumble, it’s sure to satisfy even the fussiest easter!
Ingredients
3 cups cooked, mashed sweet potatoes
1/2 cup granulated sugar
1/3 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half or whole milk
Topping:
3 Tablespoons butter, melted
1 cup brown sugar
1/3 cup all purpose flour
1 cup chopped pecans or walnuts
Instructions
- Boil the sweet potatoes until tender, keeping a close eye on them not to overcook. Drain, then mash with a potato masher.
- In a medium to large mixing bowl, mix sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, nutmeg and cinnamon. I like to use the electric hand mixer or you can use the food processor.
- Mix in milk (or cream) until smooth. The texture will resemble pumpkin pie filling.
- Pour and spread the mixture into a greased 9×9-inch casserole. I used an 11×8-inch casserole dish in the photos you see on this page.
- In a small or medium-sized mixing bowl, combine butter, flour, brown sugar and pecans. I find it easiest to mix with clean hands, or you can use a wooden spoon.
- Sprinkle the topping evenly over the sweet potato mixture. Bake in 325°F oven for 25 to 30 minutes. The casserole should be set in the middle.
Notes
Note: The original recipe calls for 1 cup of granulated sugar. We reduced that amount to 1/2 cup. Adjust to your taste.
How to Freeze Unbaked Sweet Potato Casserole:
Sweet potato casserole is perfect for freezing and preparing ahead of a holiday. I’ve tested both freezing with the topping and freezing without the topping. I found it much simpler to freeze the casserole, unbaked with the topping. Wrap it well in plastic wrap, then foil (two layers is best) and freeze for up to two months.
To cook when frozen from unbaked, simply thaw in refrigerator and bake as directed, in 325°F oven for 30 minutes. It can take up to a full day to thaw completely so plan ahead.
How to Freeze Leftovers:
Place any leftovers in airtight container, then wrap in foil. Freeze for up to two months.
How to Reheat Frozen Leftovers
Thaw in the refrigerator. Cover with foil and reheat in a 350°F oven. Test for doneness. Internal temperature should be 165°F. Uncover and set oven to broil for four to five minutes.
How to Store & Reheat Refrigerated Leftovers
If you’re lucky enough to have any leftovers, place leftovers in airtight container in the refrigerator for up to five days. To reheat, place one serving on a plate in the microwave and heat for 30 second intervals until heated through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 537
- Sugar: 53.5 g
- Sodium: 42.9 mg
- Fat: 31 g
- Saturated Fat: 11.7 g
- Trans Fat: 0 g
- Carbohydrates: 62.8 g
- Fiber: 3.7 g
- Protein: 5.8 g
- Cholesterol: 104.6 mg
