Candied Sweet Potato Casserole
Discover the ultimate Candied Sweet Potato Casserole recipe! Creamy sweet potatoes topped with a buttery streusel make this Southern classic the perfect holiday side dish.
Equipment
- 1 large baking dish
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
Ingredients
For the Sweet Potato Base:
- 2 extra-large cans of yams, drained
- 1 cup of heavy cream
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp vanilla extract
- 1 large egg
- 1/4 tsp salt
For the Candied Streusel Topping:
- 1 stick (1/2 cup) melted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
Instructions
- Preheat & Prep: Start by preheating your oven to 400°F. Grease a large baking dish to keep that casserole from sticking (and to make cleanup a breeze).
- Mash It Up: Drain those sweet potatoes and toss them into a big mixing bowl. Break out your hand mixer and give them a good whipping until they’re nice and smooth. No lumps here—we’re looking for that creamy texture.
- Sweeten the Potatoes: While mixing, add in the heavy cream, brown sugar, white sugar, vanilla, egg, and salt. Keep mixing until everything’s combined and silky smooth. Pour this heavenly mixture into your greased baking dish and spread it out evenly.
- Make the Streusel Topping: In a small bowl, stir together the melted butter, brown sugar, and flour. Mix until it forms a crumbly texture—this is your magic topping. Sprinkle it generously all over the sweet potato mixture.
- Bake to Perfection: Cover the dish with foil and bake for 45 minutes. This lets all those flavors meld together beautifully. Then, remove the foil and pop it back in the oven for another 15 minutes. This step crisps up that streusel topping to golden-brown perfection.
- Cool & Serve: Let the casserole cool for a few minutes after pulling it out of the oven. Serve it up warm alongside your favorite Southern dishes—think crispy fried chicken, buttery biscuits, or that Thanksgiving turkey.