Sweet Potato Casserole

It’s not Thanksgiving without the Sweet Potato Casserole! This is, and always has been, my favorite thing to make and eat on Thanksgiving. It’s a side dish but tastes like a dessert, it’s so scrumptious! This is the recipe my grandma used to always make, and she passed it down to us. I love having this recipe as part of our Thanksgiving tradition. When I was younger, I did not like the nuts on this casserole. I volunteered to make this each year so that I could make half of it with nuts, and half of it without nuts. Now that I’m older, I love the nuts! Some of my kids don’t like them so I still make it, half with nuts and half without. If you have nut allergies or are not a nut fan, you can totally leave them out. This dish is fantastic either way! There are no marshmallows allowed on our Thanksgiving table! So if the marshmallow sweet potatoes are part of your Thanksgiving menu, give this recipe a try, I promise you’ll love it!
Sweet Potato Casserole

INGREDIENTS

  • 3 lbs sweet potatoes (yams- the orange ones)
  • 3 eggs
  • 6 Tablespoons butter, softened
  • 3/4 cup heavy cream
  • 1 cup + 2 Tablespoons sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon nutmeg
  • TOPPING
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 1/2 cup flour
  • 1 1/2 cups chopped pecans (optional)

INSTRUCTIONS

  1. Peel sweet potatoes. Dice into 1 inch cubes. Boil until potatoes are fork tender, about 10-15 minutes.
  2. Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks.
  3. Add eggs, softened butter, cream, sugar, vanilla, and nutmeg. Beat until completely combined.
  4. Pour into a 9×13 inch baking dish.
  5. In a medium bowl, combine all topping ingredients. Sprinkle evenly over the sweet potato mixture.
  6. Bake for 35-40 minutes at 350 degrees.
  7. Serve warm.

NOTES

This can be prepared a day ahead and refrigerated for baking the next day. Bake for about an additional 5 minutes if baking from cold.

share this recipe:
Facebook
Twitter
Pinterest

Still hungry? Here’s more

Plum Bread

Plum Bread

March 23, 2024

I found this recipe in my mom’s collection of recipes years ago and it immediately piqued my interest. I knew I had to make it! My mom got this recipe from her mom, and my grandma used to make it all of the time back in the 1970s. My mom loved this bread growing up, and now I make it for my family and we love it too!

This bread is so delectably moist and delicious. Whenever plums are in season, you better bet you’ll find me making this recipe. Plums are in season from summer through early fall, so right now is the perfect time to make this bread!

When choosing a plum, hold it in the palm of your hand, it should feel heavy. Make sure to choose ones that aren’t too squishy and overripe. A ripe plum should be firm but have some give when you lightly squeeze it.

Read More