This old fashioned/traditional sweet potato casserole is a delicious and easy dessert with crunchy pecans and brown sugar topping.
This dish is so delicious, and it always serves nicely over the holidays, like Thanksgiving or Christmas. One of the things I love about this dish is you can prep it ahead of time to bake fresh when you need it. You can also serve it cold, at room temperature, or simply reheat it.
What's in this Old Fashioned Sweet Potato Casserole?
- Mashed sweet potatoes
- Eggs
- Granulated sugar
- Vanilla extract
- Dried blue and cranberries
- Butter (salted or unsalted)
Toppings
- Pecan, chopped
- Brown sugar
- Butter cold, diced
- All-purpose flour
How to make traditional sweet potato casserole with pecans?
Cooking the sweet potatoes: Peel, cut, then boil the sweet potatoes for about half an hour or until tender. Oven bake them for 45 minutes to an hour, depending on their size.
You can also cook them in an instant pot if you like. For me, I like to bake sweet potatoes because this method doesn't add more moisture.
Once your sweet potatoes are cooked, use fork to mash them, then set them aside.
Making the casserole: Preheat the oven to 170 degrees celsius.
In a mixing bowl, first whisk together eggs and sugar before adding in butter and vanilla extract. Next add in the mashed sweet potatoes; stir well until combined.
Finally, add the dried blueberries and cranberries.
Spread the mixture in a 9 inch baking dish.
Making the topping: In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
Bake for 40-45 minutes.
Tips and Variations
- You don't have to stick to pecans; you can use any nuts you prefer, such as walnut, pin nuts or almond.
- Use raisins or sultana instead of dried blue and cranberries.
Storage
To store: Keep leftovers in the fridge in an airtight container; it will last for 2-3 days.
FAQs
Yes, you can. However, using fresh sweet potato is so easy and doesn't take much time; it also ensures a wonderful flavour for this dish.
Yes, simply wrap it well with plastic wrap and keep it in the freezer then bake it fresh when you need it.
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Traditional Sweet Potato Casserole (Easy)
Ingredients
- 4 ½ cups mashed sweet potatoes
- 2 eggs
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 cup dried blue and cranberries
- 4 tablespoon butter
Toppings
- 1 cup pecan , chopped
- ½ cup brown sugar
- 3 tablespoon butter , cold, diced
- ¼ cup all-purpose flour
Instructions
- Oven bake the sweet potatoes for 45 minutes to an hour, depending on their size.
- Once your sweet potatoes are cooked, use fork to mash them, then set them aside.
- Preheat the oven to 170C.
- In a mixing bowl, first whisk together eggs and sugar before adding in butter and vanilla extract. Next add in the mashed sweet potatoes; stir well until combined.
- Finally, add the dried blueberries and cranberries. Spread the mixture in a 9 inch baking dish.
Making the topping
- In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
- Bake for 40-45 minutes.
Notes
- You don't have to stick to pecans; you can use any nuts you prefer, such as walnut, pin nuts or almond.
- Use raisins or sultana instead of dried blue and cranberries.
Nutrition
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