Today, I will share with you a recipe for Thanksgiving. THANKSGIVING! You’ll love it if you catch it. This is a rich, creamy sweet potato casserole made from scratch with a crunchy topping of brown sugar. It’s warm and comforting, and you can have it right now.
You have two choices right now. You can be shocked and amazed that Thanksgiving is just around the corner (this would be my default since I usually don’t think about Thanksgiving until the three days prior – WHO AM I RIGHT NOW? ), or. Or you can decide that this delicious dish doesn’t have to be reserved only for Thanksgiving.
Classic Thanksgiving Side Dish or Dessert
This sweet potato casserole is a very unusual dessert. I have never seen it served in any other way than as a delicious side dish for Thanksgiving, to go with the turkey, mashed potatoes, gravy, green beans, and white dinner rolls. It’s a great flavor. You might like it more than the real dessert.
My mom has been cooking this recipe for years. She got it from a friend who had been making it years earlier. It is now a Thanksgiving staple.
Topping For Sweet Potato Casserole
I prefer to make my life as easy as possible. So I throw all the topping ingredients into my food processor and let it run until it forms that crumbly streusel topping we love.
Four simple ingredients are all you need.
- Brown sugar
We know that marshmallows are popular, but this crumbly, sweet, and nutty topping is unbeatable. The crunchiness of the topping perfectly balances out the fluffy mashed sweet potatoes. It’s just… WOW. We’ll convert you.
Sweet Potato Casserole Base Ingredients
It is just as simple to mix up the sweet potato mixture as it is to make a muffin.
Mix all the ingredients.
- Sweet potatoes (CANNED – which, I know, seems like a retro idea, but I’ve tried it with sweet potatoes that weren’t canned, and I found them too heavy to handle. Trust me.
How to Make Easy Sweet Potato Casserole
Now that we have our base and our topping, it’s time for us to put it all together.
This is how easy it is:
- Pour your sweet potato mix into a pan.
- Add your favorite crumble to the top.
- The topping will be crispy if you bake it for 30 to 45 minutes.
- 3 Cups ( 1 29-ounce can) sweet potatoes Drainage
- Half cup Butter melted
- 1/3 cup milk
- 3/4 cup cane sugar
- One teaspoon vanilla
- 2 beaten eggs
- Salt Taste
- Five tablespoons melted butter
- Two-thirds cup Brown sugar
- Two-thirds cup
- 1 cup Pecan pieces
Preheat the oven to 350 degrees. Add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt to the sweet potatoes. Stir until incorporated. Pour into a shallow dish of cast iron skillet or baking dish.
Mix the butter, brown sugar, flour, and pecan pieces in a small dish. Use your fingers to make moist crumbs. Sprinkle the topping generously on top of the casserole. Bake for 25-35 mins, or until the edges of the casserole pull away from the sides and the top has a golden brown color. Allow the mixture to stand and cool down a bit before serving.