Our simply divine sweet potato casserole recipe offers an unbeatable flavor combination of creamy mashed sweet potatoes, crunchy pecans, and a buttery brown sugar crumble. You can find this special dish only on our cooking website!
This flavorful casserole takes only minutes of prep time before baking in an oven preheated to 350°F for 34 minutes or until the golden brown topping is crisp.
Add this divine dessert-like side dish to your weekly rotation and turn any dinner into an occasion. With each spoonful, you'll savor the smooth sweetness of the potatoes blended with the crunch of pecan brittle and caramel-rich crumble – it's pure comfort food bliss!
Here is another great sweet potato casserole submitted by our visitor name Joanna from Kings Park, New York.
Joanna had this to say about her recipe, "My sister and I were alone for Christmas Eve this year. I really did not intend to make a big meal, but as I looked through my cabinets, I kept pulling out ingredients that were perfect for a holiday meal. When I found a large can of sweet potatoes, I decided to give it a go.
Every year, it seems like someone makes a sweet potato casserole topped with sweet marshmallows. I usually avoid it like the plague, as it makes me teeth hurt just to think about it. This casserole, with a lovely crumb topping is a perfect alternative."
Here is the recipe for you to try and enjoy!
40 oz. can sweet potatoes, 1/4 cup liquid reserved
1/4 cup maple syrup
1/4 cup sugar
1/2 stick butter, softened
1/4 teaspoon, cinnamon
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/3 cup cold butter
1/2 cup chopped nuts
1. Preheat oven to 350.
2. Mash together sweet potatoes with liquid, maple syrup, sugar, softened butter and cinnamon. Place in a casserole dish.
3. To make crumb topping add flour, brown sugar and oatmeal to a bowl. Cut in cold butter until coarse crumbs are formed. Add in chopped nuts, mix well.
4. Sprinkle crumb topping over sweet potato mixture.
5. Bake in 350 degree Fahrenheit oven for 45 minutes.
Feb 04, 2011
This was pretty good (by: Anonymous)
I liked that you didn't use marshmallow on top. I added 1 teaspoon vanilla to the dish and 1/2 teaspoon of ginger to the dish and it gave the sweet potatoes a whole different taste. I like to have the potatoes candied so I did not put the crumb topping on until after I cooked the potatoes for 30 minutes in the oven then added the crumb topping for 15 minutes until golden brown. They were really good. Thanks for the recipe.