One last family favorite recipe to share with you. If your menu is already planned out, I highly recommend you add this to it.
I know there are sweet potato casserole lovers and haters out there, but brace yourself! This Sweet Potato Casserole with Brown Sugar Topping is going to win you over! My sister-in-law is living proof. It’s divine!
My Aunt Pam made this years ago and we all fell in love with it. We’ve eaten it every year since and because I could eat the entire pan, I’m the one who happily volunteers to make it so I can take home the leftovers. The sweet potatoes are smooth and velvety and the topping is crunchy and sweet—it’s really like you’re eating dessert rather than a side dish. I am absolutely in love with this dish!
I hope you all have a fabulous Thanksgiving.Print
- 4–5 large sweet potatoes, cooked & peeled
- 2 eggs
- 1/2 cup brown sugar
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon nutmeg (I use freshly grated)
- 1/3 cup milk
- 1 cup brown sugar
- 2 eggs
- 1 cup chopped pecans
- 1/3 cup flour
- 3 tablespoon melted butter
- To prepare yams, place them in a large pot; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool.
- Place potatoes in a large bowl, brown sugar, eggs, melted butter, salt, vanilla, nutmeg and milk. Beat with a mixer at medium speed until smooth. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
- To prepare topping, combine all ingredients and mix until combined. Spread evenly over yam mixture.
- Bake at 350° for 30 minutes or just golden.
- Category: Side Dish
- Cuisine: American