Sweet Potato Casserole with Canned Sweet Potatoes
The creamy sweet potato base is topped with a buttery, brown sugar pecan crumble that bakes up golden and crisp. Your family and guests will love this version of a classic holiday side-dish.
Servings: 8 Servings
Calories: 379kcal
Ingredients
For the sweet potato casserole base
- 2 29 oz Cans of Sweet Potatoes drained well
- ⅓ cup Granulated Sugar add up to ½ cup if you like it sweeter
- 2 Eggs large
- ½ cup Milk
- ¼ cup Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
For the pecan crumble topping
- ½ cup Brown Sugar packed
- ⅓ cup All-Purpose Flour
- 3 tablespoons Unsalted Butter melted
- 1 cup Pecans chopped
Instructions
- Preheat oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
- Drain the sweet potatoes well. Add them to a large bowl and mash until smooth.
- Add the eggs and cinnamon, mash or whisk to blend the eggs in well.
- Add the milk, melted butter, vanilla, and salt. Mix until combined.
- Spread the sweet potato mixture into the prepared casserole dish. Spread out evenly.
- In a separate bowl, combine the brown sugar, flour, melted butter and chopped pecans. Mix until crumbly.
- Sprinkle the pecan crumble over the top of the sweet potato casserole.
- Bake the sweet potato casserole for 30 to 35 minutes, or until the topping is golden brown and the filling is heated throughout.
- Let cool slightly before serving.
Notes
If you would like to prepare this ahead of time, make the sweet potato casserole base, cover and place in the refrigerator. Sprinkle the crumb topping over the sweet potatoes just before baking.
Nutrition
Calories: 379kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 143mg | Potassium: 373mg | Fiber: 4g | Sugar: 34g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg