What is Thanksgiving dinner without sweet potatoes? I can guarantee you are going to LOVE this Sweet Potato Casserole! For years I thought I didn’t like sweet potatoes until I tried this casserole. It is seriously TO DIE FOR!
The recipe calls for baking the sweet potatoes, but you can cook the sweet potatoes any way you like. I have baked them and I have peeled and boiled them and the recipe turned out the same.
Once the potatoes are cooked, the recipe comes together quickly. As with most of my casseroles, I make this up the day before so it saves me time, especially on a holiday. When I make a casserole up ahead of time, I always like to set it out of the refrigerator about 30 minutes before baking. We tend to like our foods a little browned, so I usually add a little extra baking time as well.
Make this Sweet Potato Casserole for Thanksgiving….or any meal for that matter! You won’t want sweet potatoes any other way!
Happy Thanksgiving!
Sweet Potato Casserole
Ingredients
- 5 large sweet potatoes
- 1/4 tsp salt
- 1/4 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup white sugar
- 2 tbsp heavy cream
- 1/4 cup butter softened
- 3 tbsp all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
Instructions
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Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
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Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. cool slightly, peel and mash.
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In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar and heavy cream. transfer to the prepared baking dish.
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In a medium bowl, combine 1/4 cup butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture
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Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.