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Princella Sweet Potato Recipe
Mary Johnson

Princella Sweet Potato Casserole

A comforting sweet potato casserole made with canned Princella sweet potatoes, butter, brown sugar, warm spices, and a crunchy pecan topping. This easy side dish delivers a creamy texture with a lightly crisp finish, making it a convenient choice for holiday meals or family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Casserole, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • Sweet Potato Filling
  • 2 cans 29 ounces each Princella sweet potatoes, drained
  • ½ cup unsalted butter melted
  • ⅓ cup brown sugar
  • 2 eggs
  • ½ cup milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • Topping
  • ¾ cup chopped pecans
  • ½ cup brown sugar
  • ⅓ cup flour
  • ¼ cup melted butter

Equipment

  • Large mixing bowl
  • Potato masher or hand mixer
  • Measuring cups and spoons
  • 9x13-inch baking dish
  • Small bowl for topping mixture
  • Mixing spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and grease a baking dish.
    Princella Sweet Potato Recipe
  2. Drain Princella sweet potatoes and mash until smooth.
  3. Mix in butter, brown sugar, eggs, milk, vanilla, spices, and salt.
  4. Spread mixture into the baking dish.
  5. Combine topping ingredients until crumbly.
  6. Sprinkle topping over sweet potatoes.
  7. Bake uncovered for 35–45 minutes until warm and golden.
  8. Rest briefly before serving.

Video

Notes

  • Drain canned sweet potatoes well to avoid a watery casserole.
  • Adjust sugar depending on the sweetness of the canned potatoes.
  • Add marshmallows during the final minutes of baking if desired.
  • The casserole can be prepared ahead, but add the topping before baking for better texture.