No Thanksgiving table is complete without this comforting classic. Whip cooked sweet potatoes with evaporated milk, a bit of sugar, and just enough butter until they're fluffy, smooth, and totally dreamy before topping with a buttery-rich brown sugar and pecan topping for a satisfying cool-weather casserole. A dash of cinnamon would be a welcome addition in the sweet potato mixture for an extra touch of toastiness. Be sure to let the casserole cool completely before digging in.
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1.5 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans
How to Make It
Preheat oven to 350°.
To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
This sweet potato casserole is perfect for holidays or for an everyday dinner side option. It pairs well with honey-baked ham, roasted turkey, chicken, and pork chops. This dish can be a spicy side or a sweet indulgence. Pecans and marshmallows are common toppings for this family favorite.
I make this for Thanksgiving/Christmas every year my family hosts. My dad hates sweet potatoes but still loves this. As others suggested, I do bake instead of boil to retain some more flavor (peel and chop up sweet potatoes, spread out on pan and cover with foil at 350 for 45 mins), and cut the sugar in for the potato portion (not the topping of course!). I'm a little heavy-handed with the pecans too. Reheats great as leftovers, too. Goes really well with the green beans with pine nuts and garlic (also CL recipe) for holiday sides (mom makes homemade full fat stuffing, no "light" there ;P).
I made this for a Christmas Party potluck last night. It was really good and easy to make. Several people, who didn't know I brought it, commented that it was really good.
I put the casserole together the night before and popped everything in the oven just before leaving for the party.
I made this for 3 adults who are not fans of "sweet potatoes, casserole or otherwise!". WE LOVED IT! I pretty much made it exactly per the recipe- maybe a little less granulated sugar (I ran out) and a little more pecans ( I love pecans). Great recipe, great instructions, and really great flavor! Thank you
The ingredients are awesome! However this was WAY too sweet for us. I did use equal amount of unrefined sugar in place of the granulated sugar, but that shouldn't have made a difference at all. If I use this recipe again, I'll either use more sweet potatoes or cut back the overall sugars. :-)
This was yummy, but it was very sweet and my husband said it was a little too much like a dessert to eat as a side dish at dinner. If I made it again, which I think I might for the hollidays, I would definitely use a lot less sugar. The consistency of the potatoes is very nice though, and the topping is delish!
Way too much sugar! Not much better than the old marshmallow-topped version. (Isn't this Cooking LIGHT?) However, the recipe was still great using only half the sugar and putting only half the topping on. Good idea to bake not boil potatoes also - conserve flavor.
This is just a great recipe, one that you'll go to year after year. I doubled it as my family loves sweet potatoes, and these are excellent as leftovers. I use a little less sugar in the topping and a few more pecans. This year I forgot about the evap milk and substituted light sour cream - that worked great. Also used honey instead of sugar in the potato mix - also delicious.
This dish was amazing! Took for a dinner party and everyone loved it! This was my first time making a sweet potato casserole, and it was surprisingly simple! Make sure to not skip the broiling part - it gives the crumble on top the perfect crunch! The only think I changed was I used skim milk instead of evaporated milk because that's what I had on hand. Also, I bought 3 large sweet potatoes which I think ended up being a little more than 2 lbs. This is definately a keeper! Thanks for another good recipe CL!
Love this dish.....but have made some changes. I use 2 Tbsp of sugar instead of 3/4 cup and save 484 calories in sugar. You can really taste the sweet potato and it's sweet enough with the delicious topping. One ingredient change I made in the topping was swapping out white flour with whole wheat flour. Enjoy!
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