With Thanksgiving just a few days away, turkeys and hams are starting to thaw everywhere in preparation for the main course. But for me, it’s all about the side dishes. Baked macaroni, green beans, cranberry sauce and of course, sweet potato casserole. The Sweet Potato Pecan Casserole recipe originated in the South and early variations included different ingredients like cream or milk. The side dish has become so popular that it’s a staple on many restaurant menus and most holiday tables aren’t complete without a sweet potato casserole. The best part about this dish is that you can make it a day or two ahead, which is a great way to get a head start on your Thanksgiving cooking. Plus, you can store leftovers in the fridge for a few days to enjoy with these turkey sandwiches.
- 5 to 6 large peeled sweet potatoes
- 1 teaspoon vanilla
- 1/2 cup light brown sugar
- 3 large eggs
- 1/4 cup melted butter
- 1 teaspoon ground cinnamon
- 1/2 cup heavy whipped cream
- 1 cup flour
- 1 cup light brown sugar
- 1 teaspoon of cinnamon
- 1 cup chopped pecans
- 1/2 cup melted butter
For the casserole:
- Preheat the oven to 400 degrees. Bake the sweet potatoes on a foil-lined baking sheet until tender.
- Leave the potatoes to cool then peel them. Place them in a large mixing bowl then add the eggs, whipped cream, vanilla, cinnamon, brown sugar and butter. Mash together until smooth and creamy.
- Pour the pan into a lightly greased 9 by 13 casserole dish.
For garnish :
- Add the flour, brown sugar, cinnamon and chopped pecans to a mixing bowl.
- Add butter and stir until blended.
- Sprinkle the topping over the sweet potato casserole
- Bake at 350 degrees for about 30-40 minutes until golden brown.
Serve and enjoy!!