Easy Sweet Potato Casserole
A warmly seasoned, creamy-smooth sweet potato casserole topped with a buttery, lightly brown sugar crust. This recipe is approachable, forgiving, and perfect for weeknights or holiday tables alike. It blends roasted sweet potatoes with a velvety cream, a hint of vanilla, and a delicate crunch from the topping, delivering comforting flavors without any fuss.
Ingredients
- 2 large sweet potatoes (about 1 3/4 to 2 pounds), peeled and cubed
- 1 tablespoon unsalted butter, melted
- 1/4 cup milk (any kind you prefer)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for topping
- 2 tablespoons brown sugar, packed
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or casserole dish.
- Boil or steam the cubed sweet potatoes until they’re very tender when pierced with a fork, about 12–15 minutes. Drain well.
- Mash the potatoes with the melted butter, milk, vanilla, cinnamon, and salt until smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon the mashed sweet potato mixture into the prepared dish and smooth the top with a spatula.
- Prepare the crumb topping by mixing the brown sugar, flour, and a little extra melted butter until it resembles a loose crumble. Sprinkle evenly over the mashed sweet potatoes.
- Bake for 25–30 minutes, until the topping is golden brown and the casserole is heated through. If you’d like a crisper top, broil for an additional 1–2 minutes, keeping a close watch.