This is the recipe that changed my family’s mind about sweet potatoes at Thanksgiving. I’ve made it every year since Thanksgiving moved to our place over 10 years ago.
Recipe yields 12 servings
- 4 (~640g) cups sweet potato, cubed
- ½ cup (99g) white sugar
- 2 eggs, beaten
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ cup (107g) packed brown sugar
- ⅓ cup (40g) all-purpose flour
- 3 tablespoons butter, softened
- ½ cup (56g) chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
- To make this work for a 13×9″ or larger baking dish I make 2 servings of each potatoes and topping. Sometimes I’ll even make a 3rd topping portion since everyone loves that.
- It should be noted that Allrecipes says they recommend using 3x potatoes and 1x topping for a better recipe. So make it based on what you and your guests like.
- Many years for Thanksgiving and that was for multiple people.
- 11/27/2020 – COVID Thanksgiving. Made 1 serving of potatoes and 1 serving of topping in a 7×11 baking dish and it worked great.
- 11/26/2021 – Made 2 servings of potatoes (1255 gr potatoes) and 2 serving topping (Red casserole dish).
- 11/25/2022 – Made 2 servings of potatoes (1303g potatoes).
From Allrecipes – Yummy Sweet Potato Casserole – By Tina B