This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. Topped with a brown sugar pecan crust, it’s like eating dessert! One of our family favorites and almost as important as the turkey at Thanksgiving (lol)!
(Originally published November 27, 2013 – updated photos and instructions 11/20/23)
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 because 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 for our Thanksgiving dinner 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!
HOW TO MAKE SWEET POTATO CASSEROLE?
This recipe starts with cooked sweet potatoes. You can bake, boil or even microwave your potatoes. I almost always boil mine by placing them in a large pot and adding enough water to the pot to cover the potatoes a little more than half way. I cover the pan with a lid and bring it to a boil, then simmer until fork tender. Then I drain the water and place on a cutting board to cool. Once they are warm enough to handle, remove the skins and place them in a large mixing bowl. Add the sugar, eggs, butter and a bit of vanilla to and mix until smooth. Pour into a 9×13 and spread the top them with the delicious brown sugary topping . . . they’re a must-have for Thanksgiving.
There are a lot of sweet potato casserole recipes out there that have a delicious brown sugar pecan topping, but the topping for this recipe is slightly different because it also has an egg in it along with the brown sugar, pecans, melted butter and flour. I swear the egg does something magical and makes this topping amazing!
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. So tell me are you a fan of sweet potatoes or not?
I hope you have a fabulous Thanksgiving!Print
Recipe Source: My Aunt Pam