Sweet Potato Casserole {with Brown Sugar & Pecans}
When I think of Thanksgiving Dinner my favorite side dishes are first to mind.
I’m okay with turkey. But I LOVE Sweet Potato Casserole and Summer Squash Casserole. I mean full on love affair.
It’s funny how holiday traditions change and evolve over the years. For us, Thanksgiving is celebrated the weekend before.
I’m certain this was originally born out of doing physical inventory at work over the long Thanksgiving weekend. But it also allows our children to spend time with the other side of their families and not try and digest two holiday spreads in one day.
When I was growing up we enjoyed a vast array of appetizers for our Christmas Eve dinner. A tradition that I carried into my adult life.
Several years ago we agreed that we all loved our Finger Food Feasts so much that we would carry it over to Christmas Day as well.
We now build lavish “boards” loaded with everyone’s favorite nibbles. Our charcuterie board spans the width of our kitchen island and is reloaded throughout the day!
But when it’s time to sit down to our holiday formal dinner, you can bet Sweet Potato Casserole will be included.
The Recipe
This recipe has stood the test of time. Yes, there’s a good bit of butter and a generous dose of sugar. But in the end it’s delicious and satisfying and a family favorite!
The first thing to decide when preparing this dish – is fresh sweet potatoes or canned. I have made it both ways. If I have time to bake sweet potatoes first that’s always my first choice.
You can prepare this casserole in a 2 quart casserole dish like shown or a 9×13 baker. Both are delicious – you just get more streusel topping on the 9×13.
Sweet Potato Casserole with Brown Sugar & Pecans is a marriage of savory, sweet, crunchy and smooth. The streusel topping is dreamy and keeps them coming back for more!
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All my best,
xo Libby
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Sweet Potato Casserole {with Brown Sugar & Pecans}
Ingredients
For the sweet potatoes…
- 4 large sweet potatoes cooked & mashed or 1 40 oz. can sweet potatoes or yams
- 1 cup sugar
- 1 stick melted butter
- 1 tsp. salt
- 2 eggs beaten
- 1 5.33 oz. can evaporated milk
- 1 tsp. cinnamon
- 1 tsp. vanilla
For the pecan topping…
- 1 cup flour
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 stick melted Butter
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine sweet potato ingredients and mix well. Pour into a 2-quart buttered casserole dish.
- In a small bowl combine pecan topping ingredients. Crumble on top of sweet potatoes.
- Bake for 45 minutes. Allow to rest for 10 minutes prior to serving.
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