Sweet Potato Casserole

How do you mash sweet potatoes for a casserole?

When making the sweet potatoes you need to mash the potatoes, the thing is you are going to be mixing in a bunch of other stuff. So I typically just use a hand mixer to make it quick and easy. Plus you get a nice smooth filling that way too.

But other options include:

• Wire potato Masher
• Forks
• Wire Whisk

Why Bake Sweet Potatoes Not Boil for Sweet Potato Casserole?

I like to keep things simple over here, but I also love making things taste amazing. And with sweet potato casserole, how I suggest you do the initial cook of the sweet potatoes checks both boxes. Roasting them in the oven is going to bring out a lot of amazing flavors. And intensify the natural sweetness, and caramelize some of the natural sugars in the sweet potatoes.

Plus, roasting on a sheet pan in the oven is a lot less stress and mess then boiling stove top. But stove top boiling is faster, so if you get in a jam for time, boil away. It isn’t going to ruin this sweet potato casserole. You just get a bit better flavor by roasting instead of boiling, and less chance of watery sweet potato casserole.

If you choose to boil, keep the following in mind:

• Boil whole in the skin- this will help keep them from getting watery
• Don’t poke holes in the skins- You don’t want water to get into the sweet potatoes.
• Keep an eye on them – You want them cooked enough, but not overcooked. But if they are under cooked they will not be smooth and creamy. So watch them.
• They are very easy to peel when you boil them. Also when you bake them.

Do what is best for you!

Sweet Potato Casserole

A delicious sweet potato casserole, made from roasted sweet potatoes, for a rich, deep flavor, and topped with a brown sugar pecan crumble.

5 from 6 votes

Print Pin Rate

Course: American, Side

Cuisine: American

Keyword: sweet potato casserole, sweet potato casserole recipe, Sweet potato casserole with pecans

Prep Time: 15 minutes

Cook Time: 30 minutes

Precook potatoes: 1 hour

Total Time: 45 minutes

Servings: 6 people

Calories: 513kcal

Author: Rachael

Ingredients

• 4 cups sweet potato baked (approx 3-4 large sweet potatoes or 4-5 medium sized)
• 1/4 cup brown sugar
• 2 eggs beaten
• 1/2 teaspoon salt
• 4 tablespoons butter softened
• 1/2 cup milk or evaporated milk
• 3/4 teaspoon vanilla extract

Topping

• 3/4 cup packed brown sugar
• 1 tsp cinnamon
• 1/2 cup all-purpose flour
• ¼ cup butter softened
• 2/3 cup chopped pecans

Instructions

• Preheat oven 425º F.
• Wash and place sweet potatoes on a baking sheet, prick sweet potatoes all over with a fork.
• Bake until tender, 45 to 60 minutes.
• Let cool until you can handle them, then remove skins.
• Turn oven to 325 degrees F (165 degrees C).
• Add sweet potatoes, brown sugar, eggs, salt, butter, milk and vanilla extract to a large bowl. Mix until smooth.
• Transfer to a 9x13 inch baking dish. Set aside.
• In medium bowl, mix the brown sugar, cinnamon and flour together.
• Cut in the butter, continue cutting it in until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Video

Nutrition

Calories: 513kcal | Carbohydrates: 66g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 428mg | Fiber: 4g | Sugar: 42g | Vitamin A: 262.6% | Vitamin C: 2.6% | Calcium: 8.8% | Iron: 10.5%

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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