Sweet potato casserole is always a big hit as one of our Thanksgiving side dishes.
Some of my family say that sweet potato casserole is their dessert.
Well, I guess it could be either.
You can make this sweet potato casserole side dish ahead by preparing the sweet potato filling the day before.
Put it in the prepared baking dish, cover, and refrigerate.
You may also prepare the topping in a separate bowl, and cover and refrigerate it.
Take the casserole out of the refrigerator about 30 minutes before baking.
I serve sweet potato casserole at Thanksgiving and Christmas as a Thanksgiving side dishes and I find it is a good side dish to serve at other holidays too.
- 4 Cups sweet potato, cubed
- ½ Cup Sugar
- 2 Eggs, beaten
- ½ Teaspoon salt
- 4 Tablespoons butter softened
- ½ Cup milk
- ½ Teaspoon vanilla extract
- ½ Cup brown sugar
- 1/3 Cup all-purpose flour
- 3 Tablespoons butter softened
- ½ Cup pecans, chopped
- Preheat oven to 325 degrees and prepare a 9 x 13-inch baking dish.
- In a medium pot boil the sweet potatoes in water.
- Cook until tender then drain and mash them.
- Add the sweet potatoes to a large bowl with the sugar, eggs, salt, butter, milk and vanilla extract.
- Mix until smooth and pour into the 9 by 13-inch baking dish.
- In a small bowl, combine the brown sugar and flour.
- Cut in the butter and stir in the pecans.
- Add the brown sugar mixture to the top of the sweet potatoes and bake for 30 minutes.
Top this lightened version of the sweet potato casserole. For more sweet potato dishes, visit our sweet potato recipes collection.
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