Sweet potato casserole with canned sweet potatoes and a sweet praline crumble topping. This takes just minutes to make thanks to the canned sweet potatoes and no one will ever have to know the delicious shortcut. No heating, boiling, chopping, and mashing sweet potatoes.
Heat oven to 350 degrees. 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.
I love the crunchy topping of this casserole but if it's getting too browned for your liking while baking, simply lay a piece of tin foil loosely over the casserole for the last 10 minutes or so of the bake time, to prevent it from over browning.
For the creamiest sweet potato casserole use a handheld blender or stand mixer to cream it all together. If you prefer it more chunky then a potato masher will do the trick.
This can be made ahead of time. Prepare the casserole as directed and instead of baking it, cover it with tin foil or plastic wrap and refrigerate it until ready to bake. If baking straight from the fridge, you may need to add an additional 5-10 minute to the cook time. Or just let it sit at room temperature for about 10-15 minute before baking it from the fridge.