The Best Sweet Potato Casserole
This easy and delicious Sweet Potato Casserole recipe is one of my absolute favorites – and truly the best. I have been making it for years for Thanksgiving and each and every year I am reminded that I’m to bring it again next year. There are lots of ways to vary things, but let’s start with the basics and I’ll discuss some changes and alterations that you can make if you should choose to. If you’re looking for an appetizer or side to pair with this for Thanksgiving, go for my Asparagus Puff Pastry Tart!
The Best Sweet Potato Casserole Recipe
4 1/2 cups sweet potatoes, cooked and mashed
1/2 cup melted butter
1/3 cup milk
1 cup white sugar
1/2 tsp vanilla extract
2 eggs, beaten
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup butter, softened
1 cup chopped pecans (optional)
Preheat your oven to 350 degrees. Grease a 9×13 inch baking dish and set it aside. In a large mixing bowl, stir together your mashed sweet potatoes, butter, milk, white sugar, vanilla and eggs. Pour your sweet potato mixture into the prepared baking dish and spread evenly.
In a small bowl, mix together your brown sugar and flour. Mix in your 1/3 cup of softened butter until it is crumbly and then stir in your pecans (if desired). Sprinkle the brown sugar topping over the sweet potatoes. Bake for 25 minutes.
I have made this dish at least 10 times and I have altered it bit by bit over the years (the original is from Allrecipes). I usually make this to feed approximately 20 people, so I typically use closer to 8 cups of sweet potatoes. I also cut the white sugar to approximately 3/4 cup (the sweet potatoes are already very sweet, so it tastes almost the same with less sugar). My father-in-law likes marshmallows on his sweet potatoes, so the casserole I bake for their house (we go to two houses each Thanksgiving) is half brown sugar topping and half marshmallows. Should you choose to go the marshmallow route, leave that side empty of a topping until it has baked for 15 minutes and then top with marshmallows for the last 10 minutes.
Like most of us, I have tried many, MANY sweet potato recipes over the years, but I don’t think I could stray from this one. It truly is amazing and you will find yourself eating it for breakfast the next morning. I always do!
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 InchFISHER Chef’s Naturals Chopped Pecans, 24 OunceSimply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass BottleStainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, ¾ – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking SuppliesOXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
- 4 1/2 cups sweet potatoes, cooked and mashed
- 1/2 cup melted butter
- 1/3 cup milk
- 1 cup white sugar
- 1/2 tsp vanilla extract
- 2 eggs, beaten
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, softened
- 1 cup chopped pecans (optional)
- Preheat your oven to 350 degrees.
- Grease a 9x13 inch baking dish and set aside.
- In a large mixing bowl, stir together mashed sweet potatoes, butter, milk, white sugar, vanilla and beaten eggs.
- Pour sweet potato mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix together your brown sugar and flour.
- Stir in your 1/3 cup of softened butter until the mixture is crumbly and then stir in your pecans (if desired).
- Sprinkle the brown sugar topping over the sweet potatoes.
- Bake for 25 minutes.