This Sweet Potato Casserole is a new addition to our Thanksgiving spread. We’re always too busy fighting over slices of my Mom’s incredible sweet potato pie to even notice another sweet potato dish. I know you guys want that recipe too. But, it’s not mine to give. HOWEVER, you may want to pay VERY close attention to the filling I use in this recipe. (Hint, hint…)
I like to preserve all of the flavor of the sweet potatoes by baking them instead of boiling. Yes, it takes a little extra time. But, it’s worth it! I also use an electric mixer instead of just mashing the potatoes. That way, I’m able to remove some of those pesky strings.
This topping is my favorite part of the whole dish! I took a survey on Instagram to see if people preferred this casserole topped with marshmallows or not. I was happy when more opted to omit them. I’m not a marshmallow fan. But, you can definitely add them if you’d like. My family would FLIP!
My longtime Cookies know that I’m not very fond of the word “casserole”. I’m not really sure why. It’s just not a fave of mine. This Sweet Potato Casserole Recipe changes that. It has just the right balance of sweetness. Try it and you’ll never leave it out of your Thanksgiving dinner menu!
- 2 lbs sweet potatoes (baked)
- 2 T salted butter
- 1/2 cup granulated sugar*
- 2 beaten egg
- 1/2 cup heavy cream or evaporated milk
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- 3 T salted butter
- 1/4 cup all purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 tsp cinnamon
- 1/4 tsp all-spice
- 1/2 cup chopped pecans
- Preheat oven to 375 F
- Scoop the potatoes out of the skin and into a bowl
- Add all remaining filling ingredients into the bowl
- Using an electric mixer, mix the ingredients until well combined.
- Pour mixture into a 13x9 baking dish
- Set aside.
- Add the butter, flour, and brown sugar into a food processor or mixing bowl
- Mix well to combine.
- Fold in the pecans, cinnamon, and all-spice.
- Evenly spread the topping over the prepared sweet potato filling
- Bake for 30 mins.
- Allow 10 mins to cool
- *For a sweeter casserole, use 2/3 cup of granulated sugar