This easy sweet potato casserole is made with grated sweet potatoes and baked to perfection!
Confession: I only started eating sweet potatoes about a year ago. And boy have I been missing out. Every Thanksgiving, my mom made these sweet and gooey sweet potatoes that I would turn my nose up at. Why? I have no idea. They had everything a kid could want: a lot of brown sugar and a lot of butter.
Now that I have been incorporating sweet potatoes in our own meals it had me thinking about my mom’s sweet potatoes. Instead of trying to take over her own recipe, I thought I make my own sweet potato dish for the holidays. And this sweet potato casserole is it!
Unlike traditional sweet potato casseroles, the base is grated sweet potatoes instead of mashed. While I am guessing you could use mashed sweet potatoes for this casserole, the grated sweet potatoes add great texture and make the dish light and airy.
If you are making this casserole for Thanksgiving, you can prep it a few days in advance and have it chill in the refrigerator. Before baking, let it sit out and get to room temperature. You can pop this sweet potato casserole in the oven after you take out the turkey to rest!
Tips for making sweet potato casserole:
- Use a food processor instead of a box grater to grate your sweet potatoes.
- Want a crunchy top? Top your casserole with pecans.
Looking for more sweet potato recipes? We think you’ll like these!
Sweet Potato Casserole
- 4 eggs, beaten
- 1 cup sugar
- 1 cup milk
- 1/4 cup butter or margarine, melted
- 3 tablespoons all-purpose flour
- 1/4 teaspoon each salt, ground cinnamon, nutmeg and allspice
- 3 cups shredded uncooked sweet potatoes
- In a bowl, combine the eggs, sugar, milk and butter.
- In a separate bowl, combine the flour, salt, cinnamon, nutmeg and allspice.
- Stir into the egg mixture with sweet potatoes.
- Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.