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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.
Granulated Sugar
Eggs
Vanilla Extract
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
Ingredients
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
Praline Crumble
- 5 tablespoons butter melted
- 3/4 cup finely chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
Instructions
- 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.
Notes
Nutrition
Did You Make This Recipe?
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These sweet potatoes are always asked for. Christmas dinner to .
Thank you.
What size dish do you use to bake this in?
a 9×13 baking dish
Read thedirections!!!
I have tried making this ahead of time, but the topping got wet from the potatoes and didn’t turn out right. My suggestion is to not put the topping on until you’re ready to cook it. JMHO.
Can you use a buttermilk when mixing instead of regular?
I personally would not use buttermilk but if you love the taste of it then go ahead. It’s a fine substitution if that’s what you prefer.
Hi,
I could only find 29oz cans of sweet potatoes. Would two of these cans work? Or would it be too far off from 80oz? I didn’t want to buy a third can and waste over half if it. Thank you
That should be fine….. but, it is still about 20 oz you’d be missing so maybe buy a smaller can? I know they sell a 15 oz can which would only leave you missing about 5 oz, which that would for sure be ok. The other ingredients are tailored to the 80 oz of sweet potatoes.
Can I use heavy cream I stead of the milk? I only gave skim milk
Yes that would be fine. I would for sure not use the skim so heavy cream is great.
This is similar to the recipe I started with years ago. After my first time making it I got brave and tried some substitutions. I now use the same amount of brown sugar in with the potatoes instead of regular sugar. I also substitute heavy whipping cream for the milk. The brown sugar deepens the flavor of the potatoes and the whipping cream makes them creamier. Happy Thanksgiving!
Yummy. I love this recipe and the brown sugar does make it amazing. Happy Thanksgiving to you and thanks for being here.
Can this be made in a casserole crock,pot?
I don’t think so (?). I have never done it anyways so I can’t say for sure. I think it may work but the topping definitely won’t get crispy, like a streusel topping, in the slow cooker.
I’ve never cooked with the canned yams before. The only ones I can find say “in syrup.” Is that right?? I’m worried it will make it too sweet and maybe I should just use real sweet potatoes.
You drain the canned sweet potatoes so the ‘in syrup’ does not matter. You could use real sweet potatoes that you mash in this recipe if you don’t want to use the canned.
I use canned also. They seem to cream better.
Your recipe is identical to mine with the exception that I add 1/4 cup orange juice to the potato mixture.
That sounds delicious with the orange juice. And I agree, canned sweet potatoes make it so easy and they cream up much better I think.
Total hit with the family!
I made this for Thanksgiving and everyone raved about it.
can you use fresh sweet potatoes?
You technically could, however, I don’t know for certain how it would affect the rest of the dish. It could result in a less creamy potato base. Let me know how it goes!
I only use fresh. They cream up beautifully! I bake 4 large sweet potatoes, skin on, at 400° for 1 hour. Let them cool and then peel the skin off. They’re super creamy and sweet and taste better than canned! If you’re short on time, you can also peel and boil them for 30min, cook them in the instant pot, or even pierce them with a fork and microwave for 15-20 min…but I find baking the potatoes gives the best result.
Is there a substitute for pecans? Due to a nut allergy we would need to improvise.
I would substitute with almonds or walnuts. Hopefully that works with the allergies!
Made this for Thanksgiving and Christmas. Well received by all. I’ve made something similar for years but honestly admit this one is better and super easy to prepare. After spreading topping I place a few whole pecans here and there, slightly pushing them into topping. I can see this becoming a favorite holiday dish. Thanks for sharing!
Thank you for your comment! I’m so glad you like the recipe!