Sweet Potato Casserole

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What’s your favorite Thanksgiving side dish? Is it sweet potato casserole? Ok good. Because you’re going to love this post then! I have to admit, I haven’t been the biggest fan of sweet potato casserole – I just didn’t grow up with it. We were the cheesy potato side dish kind of family.

BUT, I got married and celebrated Thanksgiving with my husband’s side of the family a few times and his Aunt made a mean sweet potato casserole. I asked her for the recipe and it of course was one of the great Paula Dean’s! I didn’t change too much about her recipe – I added a little black pepper and reduced the sugar a tad, but other than that…this sweet potato casserole is perfect.

It has this insane crunchy topping that’s made with brown sugar, flour, pecans and butter and it seriously makes the dish. Some may think of this as dessert because it is sweet. However, I would argue that it compliments the entire Thanksgiving meal so make pumpkin pie for dessert instead mmmk?

A huge thanks to Aunt Donna for making this side dish – I am now a sweet potato casserole gal.

And so happy that I am!

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Yield: 6-8

Sweet Potato Casserole

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Mashed sweet potoes are mixer with sugar, cinnamon, nutmeg eggs and milk then topping with a brown sugar pecan topping and baked until bubbly and crisp. Absolutely delicious!

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 2-3 sweet potatoes, cooked (you need 3 cups mashed sweet potatoes)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/4 cup milk (I used whole)

Brown Sugar Pecan Topping

• 1 cup lightly packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 3 tablespoons softened butter
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400 degrees to bake the sweet potatoes. Once they are baked reduce to 325 degrees for the casserole.
2. Prick sweet potatoes several times with a fork. Lay on a rimmed baking sheet and bake for about 45 minutes or until tender. Let cool then scoop out insides or peel off skins.
3. Add sweet potatoes to a large bowl or a mixer bowl. Add granulated sugar, eggs, vanilla, cinnamon, nutmeg and pepper and whisk well or beat with a hand-mixer until smooth. Add milk and mix until incorporated.
4. Pour into a GREASED 1 1/2 quarts baking dish or 9X13 baking dish then sprinkle with brown pecan topping. Bake for 25-30 minutes.
5. To make topping add all ingredients into a bowl and mix with your hands until crumbs form.

Did you make this recipe?

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 Slightly adapted from Paula Dean