Best Sweet Potato Casserole (Recipe for Printing)
A comforting fall favorite, this sweet potato casserole blends creamy sweet potatoes, brown sugar, and cinnamon. Ideal for Thanksgiving or holiday meals. Save & click.
# What You Need:
→ Base
01 -
3 pounds sweet potatoes (about 5 to 6 medium)
02 -
6 tablespoons unsalted butter, melted
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons pure vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon kosher salt
08 -
1/4 cup half-and-half
→ Topping
09 -
3 tablespoons salted butter, softened
10 -
1 cup light brown sugar, packed
11 -
1/3 cup all-purpose flour
# How to Make It:
01 -
Preheat oven to 400°F. Arrange sweet potatoes on a baking sheet and pierce each several times with a fork. Bake for 50 to 60 minutes until completely tender.
02 -
Halve the cooked sweet potatoes and scoop the flesh into a large mixing bowl. Add melted butter, granulated sugar, eggs, vanilla extract, cinnamon, salt, and half-and-half. Whip until smooth and creamy.
03 -
Transfer sweet potato mixture to a 9x13-inch baking dish and spread evenly.
04 -
In a separate bowl, combine softened salted butter, brown sugar, and all-purpose flour until soft crumbles form.
05 -
Sprinkle topping evenly over the sweet potato layer. Bake casserole at 400°F for 30 to 45 minutes, until the topping is golden and the casserole is heated through.
# Extra Tips:
01 -
For a more pronounced flavor, add a pinch of freshly grated nutmeg to the sweet potato base.