Lemon Heaven Sweet Potato Casserole
Indulge in the zesty, comforting goodness of Lemon Heaven Sweet Potato Casserole, a unique twist on a classic favorite. This crowd-pleasing dish blends the natural sweetness of creamy mashed sweet potatoes with the bright, tangy notes of fresh lemon juice and zest. A buttery, golden pecan crumble topping adds irresistible crunch and warmth, making it perfect for holiday tables or weeknight dinners alike. From its velvety smooth base to its crisp, nutty topping, every bite bursts with vibrant citrus flavor and cozy textures. Ready in just an hour, this easy-to-make casserole is a delightful balance of savory and sweet, guaranteed to brighten any meal. Let your kitchen fill with the irresistible aroma of this lemon-kissed masterpiece! Perfect for anyone searching for “easy sweet potato casserole” or “lemon-flavored side dishes.”
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 cup all-purpose flour
- 0.5 cup rolled oats
- 0.25 cup chopped pecans
- 0.25 cup granulated sugar
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the sweet potatoes and cut them into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the cooked sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or hand mixer.
Into the mashed sweet potatoes, add 4 tablespoons of the unsalted butter, brown sugar, heavy cream, lemon juice, lemon zest, vanilla extract, and salt. Mix until well combined and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
In a medium-sized mixing bowl, prepare the crumble topping by combining the flour, rolled oats, chopped pecans, granulated sugar, and the remaining 2 tablespoons of unsalted butter (cut into small pieces). Use your fingers or a pastry blender to mix until the topping resembles coarse crumbs.
Sprinkle the crumble topping evenly over the sweet potato layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
Remove from the oven and let cool slightly before serving. Garnish with additional lemon zest for an extra pop of flavor, if desired.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 155.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
