Sweet potato casserole with sweetened condensed milk

Put your drained yams, sugar, condensed milk,melted butter, 2 beaten eggs,and vanilla in a large bowl. Mix till smooth and creamy.

Place into a buttered dish.

For the topping combine your coconut, nuts,brown sugar, flour,in a bowl. Then mix it with the melted butter.

Sprinkle over sweet potato mixture and bake at 350 for 30 minutes.

** You can assemble the yam mixture night before, store in refrigerator. You can also combine topping night before, store in ziploc in fridge. Then all you have to do is melt butter combine with the topping, sprinkle it on the yams and bake. A nice time saver!

I DID IT! I cannot tell you how, but I finally got David to taste my sweet potato casserole!!

“Sweet Dirt” — that is David’s interpretation of sweet potatoes tastes like.

It has taken me 20 years to get him to try this casserole. You should have seen the surprised look on his face when he took the first bite of my sweet potato casserole. He liked it. When I called him out on it he said: “it’s ok”. Then he said that the topping was amazing.

That’s some major progress. I’ll keep picking at David until he can willfully eat this sweet potato casserole on his own. 

This is one of my favorite Thanksgiving side dishes and has made an appearance at my family Thanksgiving for many years. This southern-classic recipe begins with tender roasted sweet potatoes blended together with butter and cinnamony goodness and topped with a crunchy buttery pecan brown sugar streusel. 

The sweet potatoes bake up soft and fluffy and the crunchy topping makes it irresistible. I’ve never really understood why this isn’t a dessert, but it is acceptable as either.

Trust me, everyone will want this recipe! Here’s how I make it…

How To Make Sweet Potato Casserole

Roast the sweet potatoes: 

There are several methods to roasting sweet potatoes, but to me, the easiest way is to roast them in the oven as you would a regular baked potato. This concentrates the flavor and you can do this ahead of time if needed.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.

Use a vegetable brush to wash the potatoes under cool running water.

Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven).

Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through. 

Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.

Prepare the Sweet Potato Filling:

Reduce the oven temperature to 350 degrees F.

When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher.

Using an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.

Grease an 8×8 inch casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.

Prepare the Topping:  

In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form. 

Sprinkle the topping over the sweet potato mixture in an even layer. 

Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.

Serve warm.

I took this casserole to a company potluck once and it was devoured. My coworkers gave me lots of compliments on it. I was thrilled that everyone enjoyed it so much.

This sweet potato casserole is a guaranteed winner that everyone will love. I hope this sweet potato casserole makes it to your holiday table this season. If it does, let us know what you think. Comment below!

The sweet potatoes in this Sweet Potato Casserole bake up soft and fluffy and the crunchy topping makes it irresistible. Serve as a side dish or dessert!

Prep Time 15 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 40 minutes

Servings 12

Calories 390kcal

• 3 large sweet potatoes (about 1 ¾ pounds)
• 1 cup granulated sugar
• 2 eggs
• ½ cup half-n-half or milk
• ½ cup sweetened condensed milk
• ¼ cup unsalted butter melted
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg freshly ground
• 1 teaspoon vanilla
• ¼ teaspoon salt

Topping:

• ¼ cup butter melted (½ stick)
• 1 cup brown sugar
• ½ cup all-purpose flour optional (leave out to make gluten-free)
• 1 cup pecans chopped

Roast the sweet potatoes:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.

• Use a vegetable brush to wash the potatoes under cool running water. Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven). Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through.

• Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.

Prepare the Sweet Potato Filling:

• Reduce the oven temperature to 350 degrees F.

• When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher. Use an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.

• Grease an 8×8 casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.

Prepare the Topping:

• In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form.

• Sprinkle the topping over the sweet potato mixture in an even layer.

Bake the Casserole:

• Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.

• Serve warm.

There are several methods to roasting sweet potatoes, but to me the easiest way is to roast them in the oven as you would a regular baking potato. This concentrates the flavor and you can do this ahead of time if needed.

Calories: 390kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 189mg | Potassium: 391mg | Fiber: 4g | Sugar: 42g | Vitamin A: 12374IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

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