Sweet Potato Casserole

I hope everyone had a very Happy Thanksgiving! Mine went surprisingly smoothly – with the turkey somehow finishing a full hour early! It was a lovely day full of good food and family.

I then turned right around the following weekend and attended one of my best friend’s annual “Friendsgiving” and with the amount of food and people there it was basically like full-on Thanksgiving all over again! I wanted to make something that I didn’t get a chance to make on actual Turkey day, but something that could still feed a lot of people. The choice seemed easy – and nothing quite says “Fall” like Sweet Potato Casserole!

Sweet Potato Casserole

  • Cinnamon, nutmeg, or other fall spices (to taste) – optional 

Streusel Topping

Preheat the oven to 350 F.

Peel and cube your sweet potatoes while a large pot of water comes to a boil. Boil the sweet potatoes for 15 – 20 minutes, until tender. Drain the water and mash with a hand mixer. Season with cinnamon, nutmeg, or other fall spices to taste.

Melt your butter and mix into the sweet potatoes. Add milk, brown sugar, vanilla, and salt. Stir to combine. Transfer into an oven-friendly baking dish (I used a 9 x 11).

For the topping: In a separate bowl, combine the flour, brown sugar, butter and salt. Stir until the mixture begins to combine and clump together. Stir in the pecans and spread over the top of the sweet potatoes.  Bake until warmed through and the streusel has browned, about 30 minutes.

This casserole is a great addition to any holiday meal. The streusel adds a sweet, crunchy component, but still allows the squash savory-ness to shine through and be the star.



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