This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. It’s like eating dessert!
One last family favorite recipe to share with you. If your menu is already planned out, I highly recommend you add this Sweet Potato Casserole to it.
I know there are sweet potato casserole lovers and haters out there, but brace yourself! This Sweet Potato Casserole 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. Because I could eat the entire pan, I’m the one who happily volunteers to make it so I can take home any 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 made a few minor adjustments and think it’s absolute perfection.
HOW TO MAKE SWEET POTATO CASSEROLE?
This recipe starts with cooked sweet potatoes. You can bake, steam or boil your potatoes. The potatoes are then mashed with sugar, eggs, butter and a bit of vanilla to form the base for the casserole. Topped with a delicious brown sugary topping . . . they’re a must-have for Thanksgiving.
CAN THIS BE MADE AHEAD OF TIME?
Yes, both the sweet potato portion and the topping can be made a day in advance then chilled separately in the fridge. Bring them to room temperature and then spread the topping on and then bake them.
Once you try this sweet potato casserole, you’ll be hooked! I can’t imagine having Thanksgiving dinner without this dish.
I hope you have a fabulous Thanksgiving.Print