Fluffy whipped sweet potatoes topped with a pecan crumble make up this perfect Sweet Potato Casserole! Follow this recipe for make ahead instructions to create the perfect side dish, ideal for the holiday season, or dinner party.Â
Sweet Potato Casserole with Pecan Crumbles
This post is sponsored by Bako Sweet Potatoes. All opinions expressed are our own.Â
Using high quality potatoes is the key to this dish. Look for Bako Sweet Potatoes from California for this delicious casserole! They are super high quality potatoes, organic and nutritious. Their sweet potatoes are grown in Bakersfield, California and they are always perfectly sized, sweet and delicious. We used their bag of Organic Sweet Potatoes for this recipe.
Step 1: Begin by peeling your sweet potatoes and cutting into large cubes. Keeping them the same even size will ensure they are all done at the same time.
Step 2: Boil the sweet potatoes until tender. About 15 minutes. Drain the pan using a colander to catch the sweet potatoes.  Place the sweet potatoes in a medium sized mixing bowl, or your stand mixer.Â
- Add egg, butter, milk brown sugar and spices. Using an electric hand held or stand mixer whip until fluffy and light! If the sweet potatoes are still hot, be sure to mix quickly to prevent the egg from cooking (adding it alongside the milk will help keep it cool and incorporate it into the sweet potato mixture).Â
- Transfer sweet potato mixture into a 9 x 13 baking dish.
Step 3: In a small bowl, combine together the streusel topping. Sprinkle streusel on top of the whipped sweet potatoes.
You can make this casserole ahead of time!Â
- This sweet potato casserole dish is a perfect make ahead dish. You can make it up to 2 days ahead of serving.Â
- After sprinkling the topping, simply cover with plastic wrap and store in the refrigerator.Â
- To bake, simply go right from fridge to a preheated oven! Plan on this casserole taking about 50 minutes or so to cook through if it has been refrigerated.Â
Serving Suggestions
We love this side dish with our Honey Baked Ham or with our Stuffed Turkey Roulade.Â
This recipe isn’t just for the holidays! Give it a whirl on a crisp fall night. Try it along side our Grilled Chicken Thighs or our Stuffed Pork Loin.
Kathi and Rachel
Sweet Potato Casserole
Ingredients
- 8 cups peeled, cubed Bako Sweet Potatoes (Equivalent to their 3 lb bag of Bako Sweet Potatoes)
- 1/4 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 3/4 cup brown sugar (light or dark)
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
For the Pecan Topping
- 1/4 cup butter, melted
- 3/4 cup brown sugar (light or dark)
- 1/2 cup all purpose flour
- 1 cup pecans (rough chopped)
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Cut the sweet potatoes into large cubes, about 3 inches. Place in a large pot and cover with water. Bring to a boil.
- Simmer sweet potatoes until fork tender, about 10-15 minutes. Drain and add to a large bowl or your stand mixer bowl.
- Add to the sweet potatoes: butter, eggs, milk, brown sugar and spices. Beat on medium high speed until light and fluffy. Transfer to a 9 x 13 baking dish. Set aside.
For Pecan Topping
- Add all ingredients to a medium size bowl and using a fork combine until crumbly. Spread evenly over the whipped sweet potatoes.
- Bake for 30-35 minutes until cooked through and the edges are puffy.
Leave a Reply