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–+ servings
Baked casserole

Sweet Potato Casserole

LeAnn
This sweet potato casserole is the best. Made with baked yams or sweet potatoes, mashed with butter, sugar and spices with a crumble topping.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 391 kcal

Ingredients
  

  • 3 large yams or sweet potatoes, baked
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup (4 tbsp) butter, softened
  • 1/4 cup half and half cream or milk
  • 1 large egg, beaten
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla
  • 1 tbsp bourbon, optional
  • 1/2 cup mini marshmellows, optional

Crumble Topping:

  • 1/2 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/2 cup pecans, chopped
  • 3 tbsp butter, cold butter cut into cubes
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat oven to 425 degrees.  Scrub sweet potatoes, pierce them with a fork, wrap in foil, and bake in the oven until tender.  Wrapping in foil will prevent spills in your oven.  You can also bake them on a baking sheet.  Check with fork for tenderness.
  • Cool the potatoes until able to handle them then peel and mash them in a large bowl.
  • Stir the sugars, butter, half and half, egg, salt, cinnamon, vanilla, and bourbon (if using) into the potatoes until everything is combined well.  You may still have a few small pieces of butter which is fine.
  • Pour the mixture into an 8"x 8" baking dish sprayed with cooking spray.
  • Mix the topping ingredients in a medium size bowl with a fork until butter is pea sized.  Spread the crumble mixture on top of the sweet potato mixture.
  • Bake at 350 degrees for 30-40 minutes or until the topping is browned.
  • If you are using miniature marshmellows, place them on top of the casserole during the last 10 minutes and bake until they are melted and golden brown.
  • Notes: *This casserole can be made ahead by preparing the casserole and placing it in an oven proof casserole dish.  You can then cover the casserole and store in the refrigerator for 3-5 days.  Make the crumble topping and spread over potato mixture and bake as directed. *Store in the refrigerator for 3-5 days in a covered container and reheat in the microwave or the oven. *You can easily double the recipe and bake the casserole in a 9" x 13" baking dish.

Nutrition

Calories: 391kcal
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