Sweet Potato Casserole

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.

Sweet Potato Casserole

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• Total Time: 70 minutes
• Yield: 10 to 12 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 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

TOPPING:

• 1 cup brown sugar
• 1 egg
• 1 cup chopped pecans
• 1/3 cup flour
• 4 tablespoons melted butter

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Instructions

1. Preheat oven to 350°. Spray a 9×13 baking dish with nonstick spray.
2. In a large bowl, combine the cooked sweet potatoes, brown sugar, eggs, melted butter, salt, vanilla, nutmeg and milk. Beat well with a mixer at medium speed until smooth. Pour potato mixture into a  9×13–inch baking dish coated with cooking spray.
3. Evenly spread the topping over the mixture. Bake at 350° for 30 minutes or topping is lightly browned. 

Topping:

1. Combine all ingredients and mix until combined. Spread evenly over sweet potato mixture.

Notes

• To cook the sweet potatoes you can either: 
  • Bake them at 400 degrees for 50-60 minutes
  • Boil them for 30 minutes or until fork tender
  • Pierce them with a fork and microwave them for about 15-20 minutes, or until fork tender

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Cuisine: American