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Irresistible Creamy Sweet Potato Casserole with Almond Streusel
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Indulgent Irresistible Creamy Sweet Potato Casserole Delight

This Irresistible Creamy Sweet Potato Casserole with Almond Streusel is comforting and delicious, perfect for holiday gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Christmas
Cuisine: American
Keyword: casserole, comfort food, gluten-free, Holiday, sweet potato, vegan
Servings: 8 slices
Calories: 250kcal

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Spoon

Ingredients

For the Sweet Potato Mixture

  • 4 cups Fresh Sweet Potatoes Choose firm, smooth sweet potatoes.
  • 1 cup Brown Sugar Light or dark based on preference.
  • 1/2 cup Butter Unsalted for controlling saltiness.
  • 1/2 cup Milk Whole milk or almond milk for dairy-free.
  • 2 large Eggs

For the Streusel Topping

  • 1 cup Sliced Almonds Toasted for crunch.
  • 1/2 cup Flour Use gluten-free flour for gluten-free.
  • 1 teaspoon Cinnamon
  • 1/4 cup Brown Sugar For caramelizing topping.

Instructions

How to Make Irresistible Creamy Sweet Potato Casserole

  • Preheat your oven to 400°F (200°C).
  • Wash and pierce fresh sweet potatoes; bake for about 45-60 minutes until tender.
  • Once cool, scoop out the flesh and mash in a mixing bowl. Blend in brown sugar, melted butter, milk, eggs, and vanilla until smooth.
  • In a separate bowl, combine sliced almonds, flour, more brown sugar, cinnamon, and melted butter. Mix until crumbly.
  • Spread the sweet potato mixture into a greased baking dish and distribute the streusel topping on top.
  • Bake at 350°F (175°C) for 25-30 minutes until golden brown.

Notes

Drizzle with maple syrup before serving for added sweetness.