This may be more of a dessert than a side, but at Thanksgiving, who cares! My kids still turn their noses up to sweet potato in every dish (despite the number of times I’ve given it to them, which has to be in the hundreds at this point), but they will eat it in this. Of course, because it’s loaded with butter and sugar. I still have hope though, because this dish is one of the first that got me to like sweet potatoes too!
To prepare the sweet potato mixture, soften the butter. Microwave the sweet potatoes to cook them through. Let them cool a little so they are easier to handle, then scoop the potato out of the skin, into a mixing bowl. Let the potato cool in the bowl so that it doesn’t scramble the eggs when you add them. Once the potato has cooled a little, whip the potato alone until it is fluffy (this will also help it cool faster). Then add the softened butter, eggs, vanilla extract, and sugar and mix until well combined. Spoon the mixture into an 8×8 pan. At this point, you can cover and refrigerate if you are preparing this recipe ahead. I typically make this the day before Thanksgiving. I mix the dry ingredients for the crumb topping the day before as well.
When you are ready to bake the sweet potato casserole, preheat the oven to 350 degrees. Melt the remaining 1/3 cup of butter and combine it with the dry ingredients for the topping. Top the sweet potato casserole with the crumb topping. Bake at 350 for 45 minutes.
Sweet Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Ingredients
For the sweet potatoes
3 large sweet potatoes
2 eggs
1 tsp vanilla extract
1 cup granulated sugar
1 stick butter, softened
For the topping
1/3 cup melted butter
1 cup brown sugar
1 Tbsp cinnamon
1/2 cup flour
1 cup chopped pecans
Instructions
Preheat the oven to 350 degrees. Cook the potatoes in the microwave. Let cool (enough to handle) and scoop the potato into a mixing bowl. Whip until fluffy. Add the softened butter, eggs, vanilla extract, and sugar, and mix until well combined. Pour the potato mixture into an 8×8 pan. Melt the butter for the crumb topping and mix with remaining ingredients. Spread over the top of the potato mixture. Bake at 350 degrees for 45 minutes.
Notes
If you want to make enough for a bigger crowd, double the recipe and place in a 9×13 baking dish.