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One of my all time favourite recipes at Thanksgiving and Christmas is my sweet potato casserole. Our family has been making this for years and it’s become a family tradition. It just isn’t Thanksgiving without the sweet potato casserole! I’m sure you will enjoy this creamy sweet potato mixture topped with crunchy pecans.
It’s so easy to make to! You can make everything the day before and keep it in the fridge. When you’re ready to cook just add the topping and bake. This saves so much time on Thanksgiving.
Start by peeling your sweet potatoes. Cut them into slices, cover with water and bring to a boil. Boil gently until they are tender.
Drain and mash them well. Then add the sugar, butter, eggs, milk and vanilla and mix well. I like to use my hand mixer for this and whip them well. Then pour the mixture into a casserole dish.
To make the topping mix together the brown sugar, flour, pecans, and butter.
TIP: I great my cold butter with a metal grater/cheese grater. This saves so much time trying to get the butter into small pieces.
If you’re baking your casserole right away cover the sweet potatoes with the topping and bake. If you are making this ahead of time just cover the casserole dish and place it in the fridge. Put your topping into a separate container or storage bag. When you’re ready to bake just pour it over the casserole and bake!
Sweet Potato Casserole Recipe
- Prep Time: 00:25
- Cook Time: 00:25
- Total Time: 00:50
- 3 or 4 large Sweet potatoes
- 1/2 cup Sugar
- 1/2 cup Butter, melted
- 2 eggs
- 1/3 cup milk
- 2 teaspoon vanilla
- 1/2 cup brown sugar
- 1/4 cup flour
- 3 Tbs. butter
- 1 cup chopped pecans
- Preheat oven to 350F
- Peel and boil sweet potatoes until tender. Drain and mash.
- Combine potatoes, sugar, butter, eggs, milk and vanilla mix well. Put in baking dish.
- Mix together brown sugar, flour, 3 tbs butter, and pecans, and sprinkle over potatoes.
- Bake at 350 F for 25 minutes or until heated through and the top has browned.
- Serving Size: 8-10
- Calories: 161
- Fat: 15 g
- Carbohydrates: 6 g
- Protein: 3 g
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.