When I think of sweet potatoes and Thanksgiving, I get a picture in my mind of chunks of tender sweet potato covered in toasted marshmallows. It’s familiar and homey and without a doubt, everyone loves them. This sweet potato casserole creates that same homey, warm and wonderful memory, once you’ve tasted it. It has become a new tradition at our family holiday gatherings and I think you will absolutely love it! The sweet potatoes are roasted, then mashed together with butter, egg, milk and vanilla. The pecan-studded streusel bakes to crunchy perfection atop the scrumptious potatoes. You may actually question whether you are eating dinner or dessert. They’re that good!
Enjoy these delicious sweet potatoes alongside some of our other Thanksgiving favorites:
- Roast Turkey with Mashed Potatoes and Gravy
- Mandarin Orange Tapioca Salad
- Apple Cranberry Salad
- Pear Pistachio and Pomegranate Salad
- Thanksgiving Casserole
How to Make Sweet Potato Casserole with Pecan Topping
- 4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- ¼ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter, melted
- Wash and dry sweet potatoes.
- Pierce the skin in several places to prevent the potatoes from bursting in the oven.
- Place the sweet potatoes on a large baking sheet and bake them in the oven at 350 degrees for about an hour or until they are tender when poked with a fork. (My sweet potatoes were unevenly sized, so I sliced them in half to help them bake more uniformly. I placed the halves flesh-side-down on the baking sheet.)
- Remove from oven and cool the potatoes until you can handle them easily. Then scoop the sweet potato pulp out of the shells into a mixing bowl.
- Mash the pulp to get a fairly smooth, even consistency, sort of like a lumpy puree.
- Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.
- Stir together until well combined and fairly smooth.
- Scoop the sweet potato mixture into a 1½ qt baking dish and spread evenly.
- Mix together flour and brown sugar in a small bowl.
- Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.
- Stir in the pecans.
- Sprinkle topping crumbles over the sweet potato mixture in the baking dish.
- Bake in a 350 degree oven for 35 to 40 minutes. Topping will brown and form a crunch top layer.
- Allow to cool on a cooling rack for 15 - 20 minutes before serving.
- Enjoy alongside your favorite holiday dishes!