One of my favorite side dishes at Thanksgiving (besides stuffing) is Sweet Potato Casserole. It pretty much tastes like candy so it could be classified as a dessert… but let’s just call it a side so you can still have pie.
This recipe is super easy and it can be made in advance. You just put everything together, cover it with plastic wrap and store it in the fridge until 30 minutes before your feast and then just pop it in the oven. With so many other demanding dishes at Thanksgiving, you definitely need this scrumptious make-ahead one.Just five more days until Thanksgiving! If you’re still looking for more great recipes check out my homemade Stuffing, Two Potato Scallop, Whole Wheat Pumpkin Pancakes, and awesome Crescent Rolls and Cinnamon Rolls.
For the Sweet Potatoes
- 2 pounds about 3 sweet potatoes
- 3 tablespoons butter melted
- 2/3 cup sugar
- 1/3 cup evaporated milk or heavy whipping cream
- 2 eggs beaten
- 1 teaspoon vanilla
For the Topping:
- 1/2 cup brown sugar
- 1/4 cup flour
- 2 1/2 tablespoons butter melted
- 1/2 cup pecan pieces
- Preheat oven to 400 degrees F. Wash potatoes and poke each with a knife a few times to allow steam to escape. Place a piece of foil in the oven and then the potatoes on top (this is to catch any drippings). Cook for 40-50 minutes until fork tender. Allow potatoes to cool until you are able to handle them and peel off the skin (it comes off really easily).
- Place peeled cooked potatoes in a large bowl with the butter, sugar, milk, eggs, and vanilla and beat with an electric mixer until mashed and combined well. Place potatoes in a 9x9 inch casserole dish or a deep dish pie pan.
- In a small mixing bowl, combine all the topping ingredients until crumbly and then sprinkle on top. Refrigerate until ready to bake. Bake at 350 degrees F for 20-30 minutes until top browns.
Recipe Source: Slightly adapted from mom (less sugar and a little less butter)