Sweet Potato Casserole is my favorite Thanksgiving side dish. I made this for a potluck Friendsgiving and its a winner! Whether you consider this a vegetable dish or a dessert, the crunchy, sweet praline topped sweet potatoes will be the perfect addition to your table.
Here are your ingredients:
Start by baking your sweet potatoes in a 375 degree oven for 40-55 minutes until they’re fork tender. If you’re short on time, you can always throw them in the microwave, but I like the way they caramelize in the oven. (That big boy on the left took forever to bake!)
Slice them in half and spoon the potato out of the skin and into a large bowl.
Add the white sugar, whole milk, eggs, vanilla extract, cinnamon, and salt.
Using a potato masher (or mixer), get to work mashing to your desired consistency. I like mine a little lumpy.
Now in another bowl, add the brown sugar, chopped pecans, flour, and softened butter.
Use a pastry cutter or fork to mix the ingredients together.
It’s ready when it resembles crumbles.
Spread the sweet potatoes into a casserole dish.
Spread the crumb topping evenly over the sweet potatoes.
Bake in a 400 degree oven for 25-30 minutes until golden brown.
It smells amazing!!! Enjoy!
4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk (preferably whole milk)
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans (measure 1 cup and then rough chop)
1/2 cup Flour
3/4 stick Butter; softened
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 40-55 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 25-30 minutes, or until golden brown.
**You can make prepare the casserole the night before. Keep it in the fridge, but make sure to keep the sweet potato and crumb topping separate until you’re ready to bake.
Recipe adapted from The Pioneer Woman