Just in time for Thanksgiving, here is one of my favorite side dishes to put on the table. If you hated the mushy marshmallow topped sweet potato dish you grew up with, you are not alone. Thankfully living in Louisiana renewed my appreciation for the sweet potato. The sweet potato is so versatile and it can be cooked in so many different ways (baked and served with cinnamon sugar and butter, turned into savory fries, used to make a pie, etc). But this recipe for sweet potato casserole is one of my favorite ways to enjoy it because it’s almost dessert-like. It tastes similar to a mash-up of pecan and sweet potato pie. I bet your pickiest of vegetable eaters will even like this one.
Southern Sweet Potato Casserole
This recipe will make you a sweet potato lover! Delicious side dish. Almost dessert-like.
Ingredients
- 3 cups boiled & mashed sweet potatoes (~4 potatoes)
- 1/2 cup sugar
- 1/2 cup butter
- 1/3 cup milk
- 2 eggs
- 1 teaspoon vanilla
- pinch of salt
- 1/3 cup melted butter
- 1 cup light brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- pinch of salt
TOPPING:
Directions
- Peel and chop the sweet potatoes. Boil until soft. Drain and mash. Allow to cool before adding in the rest of the ingredients (so the eggs don’t scramble.)
- Preheat the oven to 350 degrees F.
- Add the sugar, butter, eggs, milk, vanilla, and salt to the mashed sweet potatoes and whisk to combine. Pour the mixture into a casserole dish (13×9 inch).
- In a separate dish mix together the ingredients for the topping (melted butter, brown sugar, flour, salt, and chopped pecans). Sprinkle the topping over the sweet potato mixture in the casserole dish.
- Bake for 25 mins.
- Let cool a few minutes before serving.
Tips & Tricks:
