Preparation Time: 20 minutes
Baking Time: 25 to 30 minutes
Serves: 4 servings
With cheerful copper-colored skins and bright orange interiors, sweet potatoes are naturally sweet vegetables that are favorites for fall and holiday recipes. This recipe for Sweet Potato Casserole is deliciously spiced and topped with a crunchy pecan topping.
While the sweet potato most people are familiar with has bright orange flesh, did you know that hundreds of other varieties exist across the world, many with the flesh of other colors? Sweet potatoes can have yellow, white, cream, or even purple flesh.
A root vegetable that is a member of the morning glory family, sweet potatoes are a completely different vegetable than yams. Yams are grown in Africa and Asia and are members of the lily family. However, most vegetables found in your local supermarket under the label “yam” are probably actually sweet potatoes. True yams have black or brown skin and white or purple toned flesh.
Sweet potatoes are loaded with beta carotene, a disease-fighting component of brightly colored vegetables. They also have plenty of antioxidants, the cancer-fighting chemicals that reduce inflammation and can fight free radicals in the human body. Sweet potatoes have plenty of fiber which helps improve digestion and increase gut health.
For many people, sweet potatoes are an essential part of a holiday dinner, but there’s no reason that they can’t be enjoyed all year long. In fact, many people are eating sweet potatoes roasted with butter, making sweet potato fries, and topping them with honey and cinnamon as a part of their regular dinner time menus. Our recipe for Sweet Potato Casserole can join these cooking methods to use the humble sweet potato as a side dish.
While many people make sweet potatoes for holiday meals and top them with melted, roasted marshmallows, this dish is a little more sophisticated. Instead of the over the top, processed marshmallows, our recipe uses butter, flour, and brown sugar to make a crumb topping. It also includes pecans in the topping to add a delightful crunch to the recipe.
This recipe is wonderful for any dinner, but if you are making it as a part of your holiday plans, you can save yourself some work on the day of your holiday dinner by making it ahead of time and storing it unbaked in the fridge. The day of your special dinner, simply slide the pan into the oven, and in just half an hour, you can serve it to your family and friends.
Sweet Potato Casserole Recipe
- 3-4 medium-sized sweet potatoes
- ½ cup brown sugar
- 1 egg
- ⅔ cup milk
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ¾ cup flour
- 3 tablespoons butter
- 1 cup chopped pecans
Step 1: Heat your oven to 350 degrees. Spray a nine-inch pie pan with cooking spray and set it aside.
Scrub the sweet potatoes with a stiff brush under running water. Pierce them with a fork all over and place them on a microwave-safe plate. Microwave the potatoes in two-minute intervals until completely cooked and soft when poked with a fork.
When we prepared this recipe, it took a total of six minutes, but your results may vary depending on the size of your sweet potatoes and the power of your microwave. When the potatoes are finished, remove them from the microwave, cut them in half, and let them cool.
***If you want to bake the sweet potatoes in the oven, feel free to do so. Just bake them for 45 minutes or so in an oven that is preheated to 375 degrees.***
While the sweet potatoes are cooling, you can prepare the casserole topping. In a medium-sized microwave-safe bowl, melt the butter by microwaving it for about 20 to 25 seconds. Add the ¾ cup flour and ½ cup brown sugar to the melted butter, stirring it with a fork until the ingredients are fully combined. This mixture should be crumbly. Add the chopped pecans and mix well. Set the topping mixture aside.
Using a spoon, scoop the cooked flesh of the sweet potatoes from the skins, placing it in a medium-sized bowl. You should have about 1 ½ to 2 cups of sweet potato flesh.
Step 2: Using an electric mixer on low speed, beat the potato flesh until it is thoroughly mashed.
Add the egg, milk, ½ cup milk, two tablespoons melted butter, cloves, cinnamon, ginger, and salt, using the mixer to mix it all well.
Step 3: Spread the sweet potato mixture into your prepared pie pan.
Sprinkle the topping over top of the sweet potato mixture, distributing it evenly over the surface of the casserole.
Step 4: Bake the sweet potato casserole for 25 to 30 minutes or until the topping is browned and fragrant.
Allow the casserole to cool for 15 to 20 minutes before serving.
Step 5: This casserole can be made up to 24 hours before you want to bake it.
Simply prepare the casserole as directed above, cover the casserole with foil, and store it in the refrigerator. When you’re ready to bake it, preheat the oven and place the casserole in it, baking as described above.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.