Delicious sweet potato casserole with a crunchy pecan streusel topping
One of my favorite side dishes at Thanksgiving is a sweet potato casserole. One year my sister was in charge of making it and accidentally multiplied the recipe by 8 (for 18 people) and came with HUGE pans of sweet potatoes that we ate for what seemed like weeks. There are so many memories made during the holidays and if you can have good memories of the food then you know it was really good. After all of these years hosting Thanksgiving dinner I think my family has perfected many of the dishes and we know exactly what we like. Is your family the same way?
Well if you still need an amazing sweet potato dish then you need to make this one. If you have a lot of people at your Thanksgiving dinner you will want to double this recipe or triple if you have a lot. This recipe makes an 8×8 inch dish which serves 10-12 people depending on how much you eat. But if you’re like us, we like to make extra so we have leftovers!
Anyway, I hope you love this recipe as much as we do. Be sure to save the recipe to your PINTEREST boards and on any other social media. I’d love for you to share my account wherever you can, your support means the world to me and if you like it and want me to continue then share with your family and friends. Thank you!
| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 4 large sweet potatoes
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup unsalted butter melted
Ingredients
MASHED SWEET POTATOES:
FOR THE STREUSEL TOPPING:
|
|
- Cook sweet potatoes in desired manner, until soft. See notes.
- Heat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray. Set aside.
- In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 3 minutes, until fluffy and smooth.
- Pour into prepared dish. Bake for 25 minutes.
- While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
- Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve within 30 minutes while still warm. If prepping ahead, you can put it together (without struesal on top) and refrigerate and bake later according to instructions.
For the sweet potatoes you can cook them your favorite way. Bake in a 400 degree F oven for one hour. Or pierce with fork and microwave for 15 minutes or until soft. Or peel and boil them for 30 minutes. Or I like to peel, put in Insant Pot with 1 1/2 cups of water on high for 12 minutes, drain before mashing.
Recipe inspired by All Recipies
