This Sweet Potato Casserole is my absolute favorite side dish for Thanksgiving — or any time. It’s perfectly sweet with a crunchy, buttery crumb topping and somehow always the first dish to disappear wherever I bring it.
Thanksgiving is this week and I realized I hadn’t shared a Thanksgiving recipe yet — so here it is. Thanksgiving is one of my favorite holidays: a time to reflect on what I’m grateful for and to gather with extended family. I come from a family of excellent cooks and bakers, and my grandmother’s sweet potato casserole is one of those classic dishes everyone looks forward to. The recipe below comes from her cookbook — the one she gives each grandchild when they graduate high school. I made it recently for my husband and he declared it one of his favorites, practically devouring half the pan. This casserole is comforting, flavorful, and always a crowd-pleaser.
UPDATE (12/15/15): I’m revisiting this recipe four years later with updated photos. The first time I made it I used lighter-colored sweet potatoes, which produced a more yellow casserole. Using the darker orange sweet potatoes will give the casserole a more familiar orange hue and a slightly sweeter flavor.
Note: If you use lighter-colored sweet potatoes, the finished casserole will be paler. Darker orange sweet potatoes tend to be sweeter and lend the casserole a richer color and flavor.
Sweet Potato Casserole
20 minutes
30 minutes
50 minutes
16
278kcal
Ingredients
- 3 cups cooked and mashed sweet potatoes
- 2/3 cup sugar
- 1/2 cup butter softened
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 1/3 cup milk
Topping
- 1/3 cup butter melted
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Instructions
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Boil and mash the sweet potatoes until smooth.
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Beat in sugar, softened butter, eggs, vanilla, and milk until the mixture is smooth and creamy.
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Spread the sweet potato mixture in a greased 9×13-inch pan.
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To prepare the topping, combine the melted butter, brown sugar, flour, and chopped pecans in a small bowl. Stir until the mixture is crumbly, then sprinkle it evenly over the sweet potatoes.
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Bake at 350°F (175°C) for 30 minutes, until the topping is set and lightly golden. Serve warm.
Nutrition
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Carbohydrates: 33 g
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Protein: 3 g
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Fat: 16 g
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Enjoy!
Note: In the United States, darker sweet potatoes are often labeled (incorrectly) as yams; they are actually varieties of sweet potato with deeper orange flesh.
