Thanksgiving is only a week away so naturally I am beginning to daydream about all of the delicious food I’ll be gobbling up in just a few short days. One dish that is a staple at our Thanksgiving dinner is my Mom’s Sweet Potato Casserole. It’s hands down the BEST I’ve ever had! I don’t even like sweet potatoes but I could eat this yumminess all day long. The sweet pecan topping is really what makes this dish, it adds just the right amount of crunchy sweetness to the potatoes without being too overpowering. It’s perfect! Consider adding this side dish to your menu, I promise you’ll be the star of Thanksgiving if you serve this casserole at your next holiday feast!
For the sweet potatoes
- 3 cups cooked mashed sweet potatoes (from 2 lbs raw OR two 16oz cans)
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs, well beaten
- 1 tsp pure vanilla extract
- 1/3 cup milk
For the pecan topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 2 1/2 tsp melted butter
- 1/2 cup chopped pecans
Preheat oven to 350ºF. Combine the mashed sweet potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Spoon into a 2 qt. casserole dish.
Combine the brown sugar, flour, butter, and pecans until well mixed. Sprinkle over the top of the sweet potatoes.
Bake for 20 minutes or until heated through. Makes 8 servings.
**Tip – You can assemble the casserole in advance and bake later. The casserole can be refrigerated uncooked for up to 2 days. Increase the cooking time if baking the casserole directly from the refrigerator**