Q1: What is the difference between sweet potatoes and yams?

This is a very common point of confusion in American grocery stores! The orange-fleshed root vegetables that we use for this casserole are, botanically, sweet potatoes . True yams are a different type of tuber, native to Africa and Asia, with a starchy, not sweet, flesh and a rough, bark-like skin. For this recipe, you want to be sure you are buying orange-fleshed sweet potatoes.

Q2: Can I make this casserole ahead of time for Thanksgiving?

Yes, this is the perfect make-ahead holiday side dish! You can fully assemble the entire casserole (filling and topping), cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it. This is a huge time-saver on a busy cooking day.

Q3: How do I keep my crumble topping from getting soggy?

The key to a crispy topping is to make sure your sweet potato filling isn't too wet. If you are boiling your sweet potatoes, be sure to drain them very, very well before you mash them. Roasting the sweet potatoes instead of boiling them is another great way to ensure a less watery filling. Also, make sure to not cover the casserole with foil while it is baking, as this will trap steam and make the topping soft.

Q4: Should I roast or boil my sweet potatoes for this casserole?

The recipe calls for boiling, which is a fast and easy method. However, if you have the time, roasting your sweet potatoes will result in an even more delicious, intensely flavored, and sweeter filling. The dry heat of the oven concentrates the potato's natural sugars and removes excess water.

Q5: Can I use a different kind of nut in the topping?

Of course! While pecans are the classic choice, this crumble topping would also be absolutely delicious with an equal amount of chopped walnuts or even almonds .

The Best Easy & Classic Sweet Potato Casserole Recipe

The Best Easy & Classic Sweet Potato Casserole

A classic American side dish, this sweet potato casserole features a smooth and creamy filling topped with a crunchy pecan streusel. The base is made by boiling and mashing fresh sweet potatoes, which are then enriched with milk, brown sugar, vanilla, and eggs. This is topped with a simple crumble mixture of flour, brown sugar, butter, and chopped pecans, then baked until the filling is set and the topping is golden brown.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8-10 servings 1x
Category: Side Dish
Method: Boiling, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Filling:
1 3/4 pounds sweet potatoes (about 3 to 4 large), peeled and cubed
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for the dish
1/2 cup milk
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
For the Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes, until very tender. Drain the potatoes well and let them cool slightly, then mash them.
Make the Filling: Preheat the oven to 350°F. Butter a 2-quart baking dish.
In a large bowl, whisk together the mashed sweet potatoes, melted butter, milk, 1/4 cup of brown sugar, vanilla, 1/2 teaspoon of salt, and the eggs.
Transfer the filling to the prepared baking dish and spread evenly.
Make the Topping: In a medium bowl, combine the flour, 1/2 cup of brown sugar, melted butter, and 1/4 teaspoon of salt. Mix until the mixture is moist and clumps together.
Stir in the chopped pecans.
Sprinkle the pecan crumble mixture evenly over the top of the sweet potato filling.
Bake: Bake for 25 to 30 minutes, until the casserole is mostly set in the center and the topping is golden.
Serve hot.

Notes

Special Equipment: A 2-quart baking dish is required for this recipe.
Boiling the sweet potatoes until they are very tender is key to achieving a smooth, creamy filling.
This casserole is a traditional side dish for holidays like Thanksgiving but is enjoyed year-round.

Nutrition

Serving Size: 1/8 of casserole
Calories: 400-480
Sugar: 30-40 g
Sodium: 300-400 mg
Fat: 22-28 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 4-6 g
Protein: 5-7 g
Cholesterol: 70-90 mg

Find it online: https://cookupjoy.com/sweet-potato-casserole-recipe/