My absolute favorite thanksgiving side! Whether you like it with a crumb topping or marshmallows, you can’t argue that this tasty treat isn’t a thanksgiving must! My sweet potato casserole recipe will delight those who love a lightly sweetened mash and a super crunchy and nutty topping. The flavor and texture combo is simply delicious!
How to Make My Sweet Potato Casserole
Peel and dice the sweet potatoes. Then place them into a pot with 3 cups water, or enough to barely cover them. Place over medium heat and bring to a boil. Cover and reduce the heat slightly. Cook until tender, about 20 minutes. Drain the liquid and transfer to a large mixing bowl to cool.
Preheat oven to 375º
While the sweet potatoes are cooling, make the topping. Start by crushing the sliced almonds in a food processor or high powered blender. The texture should resemble coarse cornmeal.
Add flour, brown sugar, cinnamon, and salt to a mixing bowl and whisk together. Pour in the melted butter and stir, then add the crushed almonds and stir well until everything is completely combined. Set aside.
Add 2 Tbsp of brown sugar to the cooled sweet potatoes. Beat on medium using an electric mixer until smooth. Add in the milk and egg. Beat for another minute on high until smooth and fluffy.
Transfer to a buttered baking dish. Sprinkle with topping and place in the oven. Bake for 30 minutes, or until golden brown on top.
Can Sweet Potato Casserole Be Made Ahead of Time?
You bet your sweet potatoes!! Kidding haha!, but yes. It’s super easy to prepare ahead of time. You can make both the sweet potato mixture and the streusel topping, store them in separate containers, then assemble and bake the next day.
Alternately, you can make it from start to finish and simply refrigerate until ready to use. It will keep in the refrigerator for up to 5 days if stored adequately. When ready to eat
Dietary Adjustments and Substitutions
Gluten Free: Use any flour substitution you like, or simply omit it completely. If you do leave it out; adjust the butter to 1 Tbsp and mix it with the brown sugar, crushed almonds and chopped pecans. Sprinkle on top and bake for 20-25 minutes.
Nut Allergy: Even though I believe the almonds and pecans make this casserole extra delicious, you can absolutely leave them out.
Vegan: The egg in this recipe is for binding and giving it custard-like texture, but it isn’t crucial. You can leave it out, or use a “flax egg.” Substitute the milk with any dairy free milk you like. I use almond.
Till the next one,
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Sweet Potato Casserole
Ingredients
- 2½ lbs sweet potatoes about 3 large potatoes
- 3 cups water
- 2 Tbsp brown sugar
- 2 Tbsp milk
- 1 egg beaten
Topping
- ¾ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 6 Tbsp butter +extra for greasing baking dish
- ⅓ cup sliced almonds
- ½ cup chopped pecans
Instructions
- Peel and dice the sweet potatoes. Place them into a pot with 3 cups water, or enough to barely cover them. Place over medium heat and bring to a boil. Cover and reduce the heat slightly. Cook until tender, about 20 minutes. Drain the liquid and transfer to a large mixing bowl to cool.
- Preheat oven to 375º
- While the sweet potatoes are cooling, make the topping. Start by crushing the sliced almonds in a food processor or high powered blender. The texture should resemble coarse cornmeal. Add flour, brown sugar, cinnamon, and salt to a mixing bowl and whisk together. Pour in the melted butter and stir, then add the crushed almonds and stir well until everything is completely combined. Set aside.
- Add 2 Tbsp of brown sugar to the cooled sweet potatoes. Beat on medium using an electric mixer until smooth. Add in the milk and egg. Beat for another minute on high until smooth and fluffy.
- Transfer to a buttered baking dish. Sprinkle with topping and place in the oven. Bake for 30 minutes, or until golden brown on top.
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