2-1/4 to 2-1/2 pounds sweet potatoes, cooked, peeled and mashed (about 4 cups)
1/3 cup butter, melted
2 large eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup chopped nuts
1/2 cup sweetened shredded coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted
In a large bowl, combine mashed potatoes, butter, eggs, milk, vanilla and sugar. Spread into a greased 1-1/2-qt. casserole dish.
Combine topping ingredients and sprinkle over potatoes. Bake at 375° until a thermometer reads 160°, about 25 minutes.
Sweet Potato Casserole Tips
Can you use canned sweet potatoes to make sweet potato casserole?
Yes! Start with drained canned sweet potatoes, then mash them with a potato masher or an electric mixer. If you're using canned sweet potatoes in syrup and you'd like to reduce added sugar, rinse them well before preparing this recipe, then plan to adjust the brown sugar to your tastes if necessary.
How should you store leftovers of sweet potato casserole without marshmallows?
How can you reheat sweet potato casserole without marshmallows?
You can reach for the microwave for speed and ease, but it won’t give you a crispy topping like reheating leftovers in the air fryer will. You could also cover and bake the casserole at 325°F until heated through, uncovering it during the last 5 minutes to help the topping crisp up again without overbrowning.