Easy Sweet Potato Casserole
This is the ultimate Easy Sweet Potato Casserole. With just 15 minutes of prep time and no boiling or roasting of any potatoes, this holiday side dish can be successfully made by anyone! Plus, it's great to assemble in advance.
Servings: 12 servings
Calories: 322kcal
Ingredients
For the Casserole
- 40 ounce can sweet potato yams in syrup drained
- 2 large eggs
- 1/2 cup brown sugar packed
- 1/4 cup evaporated milk
- 1/4 cup salted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
- 1 cup marshmallow creme approximately 5 ounces
For the Topping
- 1/2 cup chopped pecans
- 1/2 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 cup salted butter melted
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish with non-stick spray or butter.
- In large mixing bowl, add drained sweet potato yams or fresh baked, peeled and slightly cooled sweet potatoes. Blend with an hand mixer until smooth.
- To the bowl, add brown sugar, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg (if using), and eggs. Mix until smooth and well blended.
- Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
- Using a cookie scoop or two spoons, add the marshmallow fluff in 1 tablespoon dollops all over the sweet potato mixture. Spooning from below, cover the dollops with the sweet potato mixture.
- In a small bowl, combine chopped pecans, brown sugar, flour, and melted butter. Mix until the ingredients are well combined.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake 40-50 minutes or until the topping is golden brown and the casserole is heated through.
- Allow it to cool slightly before serving.
Video
Notes
Storage:
This easy sweet potato casserole can be stored in the fridge for up to four days and reheated in the microwave or oven. We don't recommend freezing this casserole since it can compromise the texture of the casserole. This bake can also be assembled in advance for easy party prep! Just combine all of the ingredients and layer them. Store in the fridge until ready to bake and serve.Expert Tips
- Swap marshmallow creme for regular marshmallows. If you prefer normal marshmallows, not a problem. Just add 1-2 cups mini marshmallows into the streusel mix. You can also fold a few into the sweet potato mixture if you'd like.
- Change up the nuts. Walnuts or even hazelnuts would also be delicious in this casserole. You could also swap the nuts with whole oats.
- Layer the sweet potato bake correctly. This ensures that the top of the casserole is crunchy and streusel-like and not soggy.
- Use roasted or boiled sweet potatoes. We use the canned yams in syrup for easy and their slight sweetness in this recipe. You can use homemade sweet potatoes that have been roasted or boiled until tender. You'll need about 4-5 medium sweet potatoes which should yield about 5-6 cups cubed.
- Boil Method: Peel and cut into cubes. Boil in salted water for about 20-30 minutes, or until they are tender then drain.
- Bake Method: Wash, rub with a light layer of oil, and pierce with a fork or knife all over. Bake on an aluminum foil liked baking dish at 400°F for about 60-90 minutes. Check for doneness/tenderness by carefully squeezing the potato with tongs or piercing with a fork or knife.
Nutrition
Calories: 322kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 135mg | Potassium: 398mg | Fiber: 3g | Sugar: 29g | Vitamin A: 13703IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!