Holiday Sweet Potato Casserole
This sweet potato casserole is one of our favorite holiday recipes. This side dish is one of the the most beloved side dishes consisting of amazing, mashed sweet potatoes baked with the most scrumptious, crispy cinnamon pecan crumble on top! It's the perfect addition to your Thanksgiving table!
Ingredients
Mashed Sweet Potatoes
- 4 medium sized sweet potatoes peeled and cubed
- 1/3 cup brown sugar packed
- 1/3 cup unsalted butter melted
- 1/3 cup milk don't use skim milk
- 1 large egg
- 1/2 tsp vanilla extract
- Salt and pepper
Topping
- 1/4 cup all-purpose flour scoop and level to measure
- 1/4 cup brown sugar packed
- 1/4 tsp ground cinnamon
- 1/2 cup chopped or broken pecans
- 2 tablespoons unsalted butter melted
Instructions
Mashed Sweet Potatoes
- Peel and cube sweet potatoes and place in medium saucepan covered in water. Boil for 15-20 minutes until tender and remove from heat.
- Drain potatoes, then mash potatoes with a potato masher well. Let cool for 5 minutes.
- Using a mixer, blend potatoes with brown sugar, melted butter, milk, egg, vanilla, and season salt and pepper until mixed well.
- Pour into a greased small casserole dish or 9x5 loaf pan and spread into an even layer. Set aside.
Topping
- Preheat oven to 350 degrees.
- In a separate medium mixing bowl stir together flour, brown sugar, cinnamon and pecans using a fork.
- Pour butter into mixture and stir until mixture is evenly moistened.
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake @ 350 degrees until heated through, about 35-40 minutes and if needed, cover loosely with tin foil if top is browning too much.
Notes
Double the recipe for a larger group in a 12 by 8-inch pan or something similar. Both the sweet potato filling and topping can be made a day in advance then chilled separately in the fridge. Bring to room temperature 30 minutes, then add the topping and bake.
Tried this recipe?Let us know how it was!