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SWEET POTATO CASSEROLE RECIPE
I completely realize that some might frown on the idea of using canned sweet potatoes to make a sweet potato casserole. I get it, I do. But I will say that I think the secret to a ultra creamy and smooth sweet potato casserole, that is easy to make and still tastes homemade, is those canned sweet potatoes.
No more spending hours peeling, chopping, and boiling potatoes or heating up the kitchen to bake them in the oven. And I promise, that no one will ever guess the shortcut.
I have served this recipe and this buttery cracker sweet potato casserole for years, and I kid you not, every person that learns the shortcut of canned sweet potatoes is shocked.
INGREDIENTS FOR EASY SWEET POTATO CASSEROLE
Canned Sweet Potatoes – These are also labeled as canned yams sometimes too. Same thing. You want 2 large cans (40 oz each). If you can’t find the larger can then get enough smaller cans to equal about 80 ounces. It’s ok if it’s not right at 80 ounces but try and be close within that range.
Butter – I always use salted butter for everything (don’t even buy unsalted butter). You can use whichever you prefer cooking with.
Whole Milk – The higher fat milk is better for a sweet potato casserole. But yes, feel free to substitute with milk of your choosing. I would stay away from fat free milk.
The praline topping is just a simple mixture of butter, flour, brown sugar, and chopped pecans. I prefer the pecans in very fine crumbs but feel free to leave the pecans larger if that’s what you prefer.
TRY THESE OTHER THANKSGIVING RECIPES
- one pot homemade stovetop stuffing
- green bean casserole (no mushrooms, no canned soup)
- cranberry fluff
- corn casserole
- honey butter glazed carrots
- crock pot cranberry turkey breast
- raspberry cream pie
- pecan cream pie
Praline Sweet Potato Casserole
Sweet Potato Casserole
- 2 cans (40 oz each) sweet potatoes drained well
- 1/2 cup (1 stick) butter melted
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 tablespoons butter melted
- 3/4 cup finely chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
- Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray.
- In a bowl combine the drained sweet potatoes, melted butter, sugar, milk, eggs, and vanilla. Beat together with a handheld mixer (or bowl of a stand mixer) until combined, smooth, and creamy.
- Evenly spread the sweet poato mixture into the prepare baking dish.
- In a small bowl, combine all the praline crumble ingredients and mix together until moistened and it resembles wet, coarse sand. Sprinkle it evenly over the sweet potatoes.
- Cook for 45-50 minutes. Depending on preference, you can loosely lay a piece of tin foil over the top of the casserole during the last 15 minutes of bake time to prevent over browning of the crumble.