This sweet potato casserole with a sweet and nutty topping is our favorite side dish for the holidays and it always gets great reviews from our guests! Nothing tastes better than a meal of stuffed turkey or chicken paired with Amish style mashed potatoes, Amish bread stuffing and this creamy sweet potato casserole. Sweet potatoes are in abundance in my garden this fall and I look forward to being able to use them in this sweet potato casserole and in sweet potato fries. We also like to toss sweet potatoes in the slow cooker (steakhouse style sweet potatoes), then top them with steakhouse style toppings like brown sugar cinnamon butter and toasted marshmallows. Regardless of how you choose to serve them, sweet potatoes have many health benefits and are a great vegetable to have on hand!
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Sweet Potato Casserole (family favorite)
Equipment
- Saucepan (linked below)
- Handheld mixer (linked below)
- 2 1/2 quart baking dish (linked below)
Ingredients
- 4 1/2 cups cubed and peeled sweet potatoes
- 1/4 cup brown sugar packed
- 1/2 cup heavy whipping cream *see note
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
Brown Sugar Walnut Topping:
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 3/4 cup crushed walnuts or pecans
- 3 1/2 tablespoons butter softened
Instructions
Preheat oven to 350 degrees:
- Place sweet potatoes in a large sauce pan and cover with water. Bring to a boil and cook until nice and soft (30-40 minutes). Drain the excess water from the cooked sweet potatoes, then add brown sugar, cream, butter, vanilla and salt. Mix well until the sweet potatoes are creamy and smooth, then add eggs and mix again until well incorporated.
- Place the topping ingredients into a small mixing bowl, then mix by hand or with a spatula until loose crumbs are formed.
- Pour the sweet potato mixture into a 2 1/2 quart baking dish, then sprinkle the crumb topping over top. Bake in the preheated oven for 30-40 minutes or until the topping is set and golden. Cool slightly and enjoy!
Notes
Equipment needed for this easy sweet potato casserole:
- Saucepan To cook the sweet potatoes, you will need a 3-4 quart sauce pan. I prefer to use a sauce pan with a handle and lid, which makes it easier to transfer the sweet potatoes and for draining the excess water off.
- Handheld mixer A handheld mixer is my tool of preference for getting the sweet potato casserole nicely smooth and creamy.
- Baking dish A baking dish is needed to bake the sweet potato casserole along with the nutty brown sugar topping.
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Ingredients needed for this family favorite sweet potato casserole: butter (I prefer to use salted butter), large brown eggs, sweet potatoes, walnuts (can also use pecans), flour, vanilla extract, salt, brown sugar and heavy cream or milk.
How many sweet potatoes will I need?
I used around 2 large sweet potatoes, but the amount you need will depend on the size of your sweet potatoes too. The best way to measure is with a measuring cup or by weighing the sweet potatoes. You will need roughly 1 and a half pounds of sweet potatoes for this sweet potato casserole recipe, but this is an approximated guess, I would recommend also measuring the cubes with a measuring cup.
Step 1: Place sweet potatoes in a large sauce pan and cover with water. Bring to a boil and cook until nice and soft (30-40 minutes). Drain the excess water from the cooked sweet potatoes, then add brown sugar, cream, butter, vanilla and salt. Mix well until the sweet potatoes are creamy and smooth, then add eggs and mix again until well incorporated.
Note for cooking the sweet potatoes:
Be sure to cook the sweet potatoes until they are nice and soft, otherwise you will have pesky lumps left behind while blending the sweet potatoes with the remaining ingredients. For me, it takes between 30-40 minutes to get the sweet potatoes to an ideal texture, but how long you need to cook them can depend on the size of your cubes.
Step 2: Place the topping ingredients into a small mixing bowl, then mix by hand or with a spatula until loose crumbs are formed.
Step 3: Pour the sweet potato mixture into a 2 1/2 quart baking dish, then sprinkle the crumb topping over top.
Can I use a square baking dish?
Yes, you can use a 9 by 9 by 2 inch baking dish to bake this sweet potato casserole in. You may even be able to squeeze the casserole into a 9 inch baking dish, but I haven’t tested it out personally.
Step 3 continued: Bake in the preheated oven for 30-40 minutes or until the topping is set and golden. Cool slightly and enjoy!
Storage and prep ahead options:
Leftovers can be covered and refrigerated for up to 5 days. You can also prep this casserole ahead of time by freezing the sweet potato casserole base before baking it. I would recommend freezing the base and topping separately, or making the topping right before you wish to bake the thawed, premade casserole.
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