This Easy Sweet Potato Casserole is an easy, nut-free take on a classic holiday side dish. Made with fresh steamed sweet potatoes and topped with a buttery streusel. Can be made a day ahead and baked right before serving!
Course Side Dish
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Karrie | Tasty Ever After
6cupssweet potatoes , peeled and cut into 1-inch cubes (about 6 large potatoes)
Steam the sweet potato cubes until fully cooked, about 20-25 minutes. Place cooked potatoes in a large bowl and mash. Set aside to cool down.
In a large mixing bowl, combine the butter, sugar, eggs, vanilla, and milk. Stir well, then fold in the cooled sweet potatoes. Place mixture in a 9 X 13 baking dish and set aside.**At this point, the casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 3 months**
Preheat oven to 350F/176C degrees and make the topping mixture.
For the streusel topping:
In a small bowl, mix together the butter, sugar, flour, cinnamon, and nutmeg until thoroughly combined.
Drop streusel by spoonfuls over the sweet potato mixture, then bake at 350F/176C degrees for 30-40 minutes. Serve immediately or at room temperature.
Prior to baking and adding the streusel topping, casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 2 months.
Thaw frozen casserole in the refrigerator for 1-2 days before using.
Take casserole out of the refrigerator 30 minutes before baking to take the chill off.
Store cooked leftovers, covered, in the refrigerator for up to 5 days.
Can add nuts if desired: just add ¾ cup of your favorite chopped nuts to the streusel topping.