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Buttery Sweet Potato Casserole

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania
Buttery Sweet Potato Casserole Recipe photo by Taste of Home

Ingredients

  • 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • TOPPING:
  • 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.
  2. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.
Sweet Potato Casserole Tips

Can you make your own mashed sweet potatoes when making sweet potato casserole?

Absolutely! However, since canned sweet potatoes are packed in syrup, you may need to sweeten your homemade mashed sweet potatoes before using in this recipe.

How can you make sweet potato casserole your own?

There are so many things you can do! Add more fall spices you love, a can of crushed pineapple, or mini marshmallows to the filling. You can also try topping your sweet potato casserole with toasted nuts for a crunchier bite.

How should you reheat sweet potato casserole?

First, store any leftovers covered in the refrigerator for 3-5 days. To reheat, you can simply warm your sweet potato casserole in the microwave until heated through. Heating briefly in a 325°F oven until warmed works, too.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

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