Fall is amazing. The leaves are changing, it’s starting to cool down, the holiday spirit is in the air, and everyone just seems to be a little bit happier. Not to mention, all the wonderful food that is in store for us! After receiving some requests, I am going to share my famous sweet potato casserole dish with you. Every year, when we go to Thanksgiving dinner, this dish is always requested! I think you will be pleasantly surprised at how easy and delicious this is. I’m sure that it will become part of your family tradition as well. You might want to double the recipe, just in case.
I hope you enjoy it!
- 3 cups (About 3 or 4 large) sweet potatoes
- ⅔ cup dark brown sugar
- ½ cup butter, softened
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- ⅓ cup milk
- Just a pinch of salt to bring out the flavors
- ⅓ cup butter, melted
- 1 cup dark brown sugar
- ½ cup flour
- 1 cup chopped pecan pieces
1.) Peel, then cut the sweet potatoes into 1″ cubes, rinse well, then gently boil in lightly salted water until fork tender. Don’t over boil or they will turn to mush. Check them after 20 minutes then every few minutes after that.
2.) While the potatoes boil, make the topping. Combine topping ingredients together in a small bowl. Stir to combine. Set aside. **If you do not like this topping, or have a nut allergy, feel free to use mini marshmallows. Most years, I make one with the nut topping and one with marshmallows. 🙂 Heck, you can even do both if you want! Add the marshmallows to the casserole the last 5 – 7 minutes of baking. You can even put it under the broiler for a few minutes to get them nice and golden!
3.) Mash the sweet potatoes about halfway by hand, with a hand mixer or (my favorite) a Kitchen-aid Stand Mixer.
4.) Beat in the salt, sugar, butter, eggs, vanilla and milk until smooth and creamy. By the time you have incorporated all of the ingredients, they should be smooth. If you like them a little chunky, skip the third step. Don’t forget to taste it! Since the sweet potatoes vary in size, you can always add more/less butter or brown sugar to your taste.
5.) Smooth out in 9 x 13 buttered pan.
6.) Crumble topping over sweet potatoes. Admire your work!
7.) Bake at 350 degrees for about 30 minutes.
**Pro Tip – if you are taking these to a friend or relatives house, I would recommend covering them and waiting to bake them until you get there. Make sure they have room in the oven first. 🙂
Serve hot & enjoy!