Are you dreaming of a delicious Thanksgiving dinner but dreading hours spent in the kitchen? Then this canned sweet potato casserole recipe is your answer! Forget peeling and boiling mountains of sweet potatoes – we're using canned sweet potatoes for a deliciously easy and equally impressive side dish. This recipe is perfect for busy weeknights or holiday gatherings, delivering all the warmth and comfort of a classic casserole without the fuss. Get ready to impress your friends and family with this unbelievably simple yet incredibly tasty side.
Ingredients:
- 1 (29 ounce) can sweet potatoes, drained
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1/4 cup milk (whole milk recommended for richness)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/2 cup pecans or walnuts, chopped (optional)
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup butter, cold and cut into small pieces
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
Preparing the Sweet Potato Filling:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, mash the drained canned sweet potatoes until mostly smooth. A few lumps are perfectly fine for texture.
- Stir in the melted butter, brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, and cloves until well combined.
- Fold in the chopped pecans or walnuts, if using.
Making the Crumble Topping:
- In a separate bowl, combine the flour and brown sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped pecans or walnuts, if using.
Assembling and Baking the Casserole:
- Pour the sweet potato mixture into the prepared baking dish.
- Sprinkle the crumble topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let cool slightly before serving.
Tips for the Best Canned Sweet Potato Casserole:
- For an even sweeter casserole, add a tablespoon or two of maple syrup to the sweet potato mixture.
- Don't over-mix the sweet potato filling; a few lumps add texture.
- If you don't have pecans or walnuts, you can omit them or use another nut, such as almonds.
- For a richer flavor, use whole milk instead of skim milk.
- To prevent a soggy topping, ensure the butter in the crumble is very cold.
Variations:
- Spiced it up: Add a pinch of ginger or cardamom to the sweet potato filling for a warm, aromatic twist.
- Marshmallow magic: Top the casserole with mini marshmallows during the last 5 minutes of baking for a classic touch.
- Gluten-free option: Use gluten-free all-purpose flour for the topping.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Carbohydrates: 35-45g
- Protein: 3-5g
Please note that nutritional information is an estimate and may vary depending on specific ingredients used.
This easy canned sweet potato casserole recipe is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy!