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Sweet Potato Casserole

Sweet Potato Casserole

Photo: Randy Mayor; Styling: Melanie J. Clarke

Yield

12 servings (serving size: about 2/3 cup)

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. 

Ingredients

  • Potatoes:
  • 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
  • Cooking spray
  • Topping:
  • 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

Nutrition Information

  • calories 258
  • caloriesfromfat 32 %
  • fat 9.2 g
  • satfat 3.6 g
  • monofat 3.6 g
  • polyfat 1.5 g
  • protein 3.3 g
  • carbohydrate 42 g
  • fiber 2.5 g
  • cholesterol 43 mg
  • iron 1.2 mg
  • sodium 199 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat broiler (remove casserole from oven).

  6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

Cook's Notes

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.