Substitutions
Experiment with these simple swaps to customize the casserole:
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup of applesauce or omit them (though it won’t be as airy). Also, replace the butter with your preferred butter substitute.
- Sweet Potato Casserole with Marshmallows: Either cover the streusel topping with mini marshmallows or substitute mini marshmallows for the streusel topping.
- Adjust the white sugar to your taste. For instance, reduce the sugar to 1/4 cup for a less sweet filling or replace it with your favorite sugar substitute.
- Add a splash of maple syrup to the filling for a hint of maple flavor.
- Modify the texture: Leave the sweet potatoes in chunks for a dish reminiscent of Southern candied yams, or whip the potatoes in a stand mixer for a lighter potato layer.
How to Make Sweet Potato Casserole
In just a few simple steps, you can create this irresistible sweet potato casserole recipe.
Make the Sweet Potato Filling
- Peel and chop the sweet potatoes into 1″ chunks. Boil them in water for 10-15 minutes until they are fork-tender. Mash them with a potato masher or use an electric hand mixer for an extra creamy texture.
- Preheat the oven to 350°F. In a bowl, whisk together 3 eggs and 1/2 cup sugar. Stir in 6 tablespoons of melted butter and 1/2 tablespoon of vanilla. Combine the butter mixture with the sweet potatoes, then fold in 1 cup of Craisins and spread the mixture into a 9×13 casserole dish.
How to Make the Streusel Topping
This pecan topping for the sweet potato casserole is incredibly easy to prepare and offers a delightful crunch:
- Combine 2/3 cup brown sugar and 1/3 cup flour. Add 3 tablespoons of diced cold butter and rub it into the sugar mixture using your fingertips until pea-sized crumbs form. Stir in the pecans. You can use a pastry blender to keep your hands clean.
- Sprinkle the mixture evenly over the sweet potato mixture and bake, uncovered, at 350°F for 35-40 minutes or until it’s hot and the sweet potatoes start to puff at the edges.
