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Hey there, friends!
Looking for the perfect side dish? I’ve got something special for you!
Today, I’m sharing my go-to sweet potato casserole recipe.
It’s sweet, creamy, and the kind of comfort food that warms your heart.
Whether it’s for a holiday or just a cozy dinner, this dish is a crowd-pleaser.
Let’s dive in and make some yum together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Ingredients
- 4 lbs sweet potatoes (about 4 medium-large potatoes)
- 3 large eggs
- 1/2 cup granulated sugar
- 6 tbsp butter, melted
- 1/2 tbsp vanilla extract
- 1 cup dried cranberries
- 2/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tbsp cold unsalted butter, diced
- 1 cup pecans, coarsely chopped
Step 1: Prepare and Cook the Sweet Potatoes
Begin by peeling 4 1/2 lbs of sweet potatoes and chopping them into one-inch pieces to ensure they cook evenly.
Transfer the chopped sweet potatoes to a large pot or Dutch oven.
Cook them uncovered at a medium boil for 10 to 15 minutes, or until they can be easily pierced with a fork.
Step 2: Drain and Mash the Sweet Potatoes
Carefully drain the water from the sweet potatoes using a lid, being cautious of the hot steam.
Mash the drained sweet potatoes using a potato masher or an electric hand mixer for a smoother, creamier texture.
Step 3: Prepare the Egg Mixture
While the sweet potatoes are cooking, preheat your oven to 350°F (175°C).
In a medium bowl, whisk together 3 large eggs and 1/2 cup of granulated sugar.
Add 5 tablespoons of melted (slightly cooled) butter and 1/2 tablespoon of vanilla extract, whisking until well combined.
Step 4: Combine Sweet Potatoes and Egg Mixture
Pour the egg mixture into the hot mashed sweet potatoes and whisk until thoroughly incorporated.
Gently fold in 1 cup of craisins (dried cranberries) into the sweet potato mixture.
Step 5: Assemble the Casserole
Spread the sweet potato mixture evenly into a clean 9×13 inch casserole dish, smoothing out the top.
In a small bowl, whisk together 2/3 cup of packed brown sugar and 1/3 cup of all-purpose flour.
Add 3 tablespoons of diced cold unsalted butter to the sugar and flour mixture, using your fingers to rub it together until pea-sized crumbs form.
Stir in 1 cup of coarsely chopped pecans and sprinkle the crumb topping evenly over the sweet potato mixture in the casserole dish.
Step 6: Bake and Serve
Bake the casserole uncovered in the preheated oven at 350°F (175°C) for 35 to 40 minutes, until the topping is golden and toasted, and the sweet potatoes start puffing at the edges.
Once done, remove from the oven and let it cool for a few minutes before serving.
Enjoy!
