Go Back Email Link
Creamy sweet potato casserole topped with crunchy brown sugar and almond streusel.

The Best Sweet Potato Casserole

Ashley Manila
Homemade sweet potato casserole topped with crunchy almond brown sugar streusel.
PRINT RECIPE PIN RECIPE
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 1 large casserole

Ingredients
 

For the sweet potato filling:

  • 3 cups plain mashed sweet potatoes, about two large sweet potatoes
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, very soft
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

For the crunchy almond topping:

  • 1 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup almonds, chopped
  • 6 tablespoons all-purpose flour
  • 4 tablespoons unsalted VERY cold butter

Instructions
 

For the sweet potato filling:

  • Preheat oven to 325 degrees (F).
  • Lightly grease a large oven-safe casserole dish; set aside. In a large bowl combine the mashed sweet potatoes, sugars, eggs, milk, butter, salt, cinnamon, and vanilla; using a whisk, beat until well combined and completely smooth. Pour the mixture into prepared casserole dish and set aside.

For the crunchy almond topping:

  • In a small bowl combine the brown sugar, cinnamon, cloves, nutmeg, almonds, and flour, mix well to combine. Cut in the butter using two forks or your fingers until the mixture resembles a course meal; sprinkle evenly over the sweet potato mixture.
  • Bake, uncovered, for 50 minutes. Serve warm.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature