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Sweet Potato Casserole With Potato Chip Topping-150kb

Sweet Potato Casserole With Potato Chip Topping

This sweet potato casserole with potato chip topping combines creamy mashed sweet potatoes with a crunchy, salty potato chip crust. Made with butter, brown sugar, warm cinnamon, and simple pantry ingredients, it’s an easy sweet-and-savory side dish for Thanksgiving, Christmas, and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4

Ingredients
  

Sweet Potato Filling

  • 2 pounds sweet potatoes peeled and cubed
  • 4 tablespoons unsalted butter melted
  • ¼ cup brown sugar
  • ¼ cup milk
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Potato Chip Topping

  • 1 ½ cups crushed potato chips
  • 2 tablespoons melted butter
  • ¼ cup chopped pecans optional

Instructions
 

  • Prepare the Sweet Potatoes: Preheat the oven to 350°F (175°C). Grease a baking dish lightly with butter or nonstick cooking spray. Peel the sweet potatoes, cut them into evenly sized cubes, and place them in a large pot of water.
  • Cook Until Tender: Bring the water to a boil and cook the sweet potatoes for 15–20 minutes, or until they are fork-tender. Drain them thoroughly to prevent the casserole filling from becoming watery.
  • Mash the Sweet Potatoes: Transfer the cooked sweet potatoes to a large mixing bowl. Mash until smooth, leaving a few small chunks if you prefer a more rustic texture.
  • Mix the Filling: Add the melted butter, brown sugar, milk, vanilla extract, cinnamon, and salt. Mix until creamy and well combined. Allow the mixture to cool slightly before stirring in the beaten egg.
  • Transfer to the Baking Dish: Spread the sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula so the filling bakes evenly.
  • Prepare the Potato Chip Topping: Crush the potato chips into small pieces, leaving some texture for extra crunch. Combine them with the melted butter and optional chopped pecans. Sprinkle the topping evenly over the sweet potato filling.
  • Bake the Casserole: Bake uncovered for 25–30 minutes, or until the filling is heated through and the potato chip topping is golden and crisp. If the topping browns too quickly, loosely cover the dish with foil.
  • Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Enjoy warm as a sweet-and-savory side dish with your favorite holiday meal.

Notes

 
  • Choose the right potato chips: Regular salted or ridged potato chips provide a satisfying crunch. Avoid crushing them into a fine powder.
  • Drain the sweet potatoes well: Excess water can make the filling loose.
  • Cool before adding the egg: Let the mashed sweet potatoes cool slightly so the egg does not scramble.
  • Keep the topping crunchy: For the best texture, add the potato chip topping just before baking.
  • Make ahead: Prepare the sweet potato filling up to one day in advance, cover, and refrigerate. Add the topping immediately before baking; the casserole may need a few extra minutes in the oven.
  • Refrigerate leftovers: Store in an airtight container for 3–4 days. Reheat until the center reaches 165°F (74°C).
  • Freezing: Freeze the filling without the topping for best results for up to 2–3 months. Thaw in the refrigerator, add fresh topping, and bake.
  • Serving suggestion: Pair with roast turkey, baked chicken, ham, green beans, or other holiday favorites.
 

Nutrition Facts

 
  • Calories: 390 kcal
  • Protein: 5 g
  • Carbohydrates: 45 g
  • Total Fat: 22 g
  • Saturated Fat: 9 g
  • Fiber: 6 g
  • Sugar: 15 g
  • Sodium: 400 mg
  • Cholesterol: 75 mg
 
Note: These are approximate values per serving and may vary depending on the brands and exact ingredients used.