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Foolproof Aldi sweet potato casserole with golden pecan streusel topping in a ceramic baking dish
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Foolproof Aldi Sweet Potato Casserole

A budget-friendly sweet potato casserole built entirely from Aldi grocery staples, with a buttery pecan streusel top tested three ways for the best crunch.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 310kcal

Ingredients

For the sweet potato filling:

  • 3 (15 oz) cans Simply Nature sweet potatoes, drained and mashed (or 3 lbs fresh sweet potatoes, baked and mashed)
  • 2/3 cup Baker's Corner granulated sugar
  • 1/2 cup Countryside Creamery unsalted butter, melted
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 tsp Stonemill vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

For the pecan streusel topping:

  • 1 cup Southern Grove pecans, chopped
  • 1/2 cup Baker's Corner brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup Countryside Creamery unsalted butter, melted

Instructions

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  • Drain the canned sweet potatoes well, pressing gently in a colander to remove excess liquid, then mash in a large bowl until mostly smooth.
  • Whisk in the granulated sugar, melted butter, eggs, milk, vanilla, salt, and cinnamon until smooth and evenly combined.
  • Spread the sweet potato mixture evenly into the prepared baking dish.
  • In a separate bowl, combine the chopped pecans, brown sugar, and flour. Stir in the melted butter until the mixture clumps together like wet sand.
  • Scatter the streusel evenly over the filling, all the way to the edges of the dish.
  • Bake for 30–35 minutes, until the topping is deep golden brown and the filling is set with only a slight jiggle in the center.
  • Let rest for 10 minutes before serving.

Notes

  • Drain the canned sweet potatoes thoroughly before mashing — leftover can liquid is the most common cause of a watery bottom layer.
  • The filling and streusel can be prepared separately up to 1 day ahead and stored covered in the fridge; layer and bake just before serving.
  • Leftovers keep in the refrigerator for up to 4 days, or in the freezer (fully baked and wrapped tightly) for up to 2 months.
  • For a nut-free version, omit the pecans from the streusel or swap in the marshmallow topping variation described above.