Sweet Potato Casserole …

WOW!  Thanksgiving is THIS week and I can’t believe I haven’t posted a Thanksgiving recipe yet!  It is about time if you ask me…Thanksgiving is one of my favorite holidays!  I love reflecting on all I have to be grateful for in my life.  I also love this holiday because all my extended family gets together to celebrate.  I come from a great line of cooks and bakers.  Everyone on my mom’s side is extremely gifted in the culinary arts which means AMAZING food around the table!  One of the side dishes my grandma always brings is Sweet Potato Casserole.  This is a recipe that comes from her cookbook {the one she gives each grandchild when they graduate high school}.  I made this for my hubby last week and he said it goes on the list of “hubby favorites.”  He seriously gobbled up half a pan by himself!  This recipe is SO GOOD and your partakers won’t be disappointed!

{NOTE: I used sweet potatoes that were really light in color, which is why my casserole is more yellow, but you can also use darker sweet potatoes to give it more of an orange look.  The darker colored sweet potato is also more sweet than lighter sweet potatoes}


Sweet Potato Casserole {Thanksgiving Side Dish}
 
Author:
Ingredients
  • 3 cups sweet potatoes
  • ½ cup sugar
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ⅓ cup milk
Topping
  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • ½ cup flour
  • 1 cup chopped pecans
Instructions
  1. Boil and mash sweet potatoes.
  2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
  3. Put in 9x13 greased pan.
  4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
  5. Bake at 350 for 30 minutes.

Enjoy!

The darker sweet potatoes are often mistaken and called yams here in the United States.


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Comments

    • Sue

      I just made this and it does not look like the picture. I followed the recipe exactly but its awfully thin. Smells good. The strusel melted into the sweet potatoes.

  1. Thanks for that video! I've had that discussion MANY times with folks…especially my Nana who refuses to believe that "yams" are really sweet potatoes!!

  2. This looks very similar to mine and Mom's recipe that we all love! I'm making a couple for Thanksgiving this year, and this picture of yours is really making me look forward to eating it! A sweet potato dish is always a must for the holidays!Happy Thanksgiving!Leslie

  3. I made this for Christmas. It was awesome. The only thing I would change is less pecans or none at all. Personal preference, has nothing to do with the recipe. I can't wait to try more or your recipes. Keep cooking/baking. :) Happy New Year.

  4. Jackie J.

    Just wanted to say I was looking for an easy recipe for sweet potato casserole, and i’m thrilled to have come across your recipe. I’m looking forward to making it this year! Thanks!

  5. Mrs. Tuna

    Can one use canned sweet potatoes such as Bruce’s Canned Yams in syrup? I am planning on making this dish for a dinner gathering this weekend and want to make sure I have all my ingredients in check!

  6. Lisa

    What would you suggest to use instead of pecans? I have an allergy to pecans and walnuts, but I can imagine that it would taste amazing with them!

  7. Deb Post

    Hey!
    Love your website, I have gotten so many good receipes from you. When does the topping go on in the sweet potato casserole? Thanks!
    Deb

  8. tammy

    i read ur recipe of sweet potato casserole ok i notice 1/2 cup sugar for ingerdints and 1 cup brown sugar for topping ok i wonder which white or brown sugar for 1/2 sugar for ingerdints???? thanks,tammy

  9. Karen

    These were fantastic! Thanks for sharing the recipe…this will be a keeper from now on. I may even make these when it’s NOT Thanksgiving. :)