Sweet Potato Casserole
A comforting and flavorful sweet potato casserole perfect for holiday gatherings or cozy dinners.
Ingredients
Main
- 4 lbs sweet potatoes (6 cups mashed)
- 3 large eggs large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter (melted and slightly cooled)
- 1/2 Tbsp vanilla extract
- 1/8 tsp fine sea salt (or a pinch of salt)
- 1 cup dried cranberries (optional)
- 2/3 cup brown sugar (packed)
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp unsalted butter (cold, diced)
- 1 cup pecans (coarsely chopped, optional)
Instructions
- Preheat oven to 350°F (175°C). Mash cooked sweet potatoes until smooth.
- Mix mashed sweet potatoes with eggs, sugar, melted butter, vanilla, and salt.
- Transfer mixture to a baking dish. Combine brown sugar, flour, and cold diced butter to make topping; sprinkle over casserole.
- Top with cranberries and pecans if using. Bake for 45 minutes until golden and bubbly.
Notes
For a dairy-free version, substitute butter with coconut oil.