Sweet Potato Casserole with Canned Sweet Potatoes
Easy Sweet Potato Casserole made with canned sweet potatoes—creamy, buttery, and topped with a crunchy pecan streusel. The perfect make-ahead holiday side dish!
Servings 8 servings
Calories 482kcal
Ingredients
Filling
- 58 oz sweet potatoes canned - drained (two 29 oz cans)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup butter unsalted - melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- ½ cup brown sugar - packed
- ⅓ cup all-purpose flour
- 3 tablespoons butter unsalted - melted
- 1 cup pecans – chopped
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish with cooking oil. Set aside.
- Mash the sweet potatoes in a large bowl until smooth.
- Mix in the sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt until well combined.
- Spread the mixture into the prepared baking dish, making a smooth and even layer.
- Stir the brown sugar, flour, melted butter, and pecans in a small bowl until crumbly.
- Sprinkle the topping mixture evenly over the layer of sweet potatoes in the casserole dish.
- Bake for 30–35 minutes, or until the topping is golden and the filling is heated through.
- Let cool slightly before serving.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 74g | Protein: 6g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 276mg | Potassium: 795mg | Fiber: 8g | Sugar: 36g | Vitamin C: 5mg | Calcium: 103mg | Iron: 2mg | Net Carbohydrates: 66g