Sweet Potato Casserole Recipe
Easy Sweet Potato Casserole with an irresistible crunchy pecan topping. This recipe is so flavorful. The sweet potatoes are soft, smooth and puff up slightly while baking.
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
Instructions
How to Make Sweet Potato Casserole
- Cook Sweet Potatoes - Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
- Make Sweet Potato Filling - Preheat 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 butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9x13 casserole dish.
- Make Pecan Crumble Topping - In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans.
- Assemble & Bake - Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at the edges.
Nutrition Facts
Sweet Potato Casserole Recipe
Amount per Serving
Calories
483
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Cholesterol
76
mg
25
%
Sodium
124
mg
5
%
Potassium
699
mg
20
%
Carbohydrates
75
g
25
%
Fiber
7
g
29
%
Sugar
40
g
44
%
Protein
5
g
10
%
Vitamin A
26135
IU
523
%
Vitamin C
4.5
mg
5
%
Calcium
85
mg
9
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
