The very best sweet potato casserole EVER. And not a marshmallow in sight!
My paternal grandmother passed away many years ago and, even today, Thanksgiving isn’t complete without her tried and true — and terribly addicting! — sweet potato casserole.
This isn’t your typical sweet potato casserole that’s served on Thanksgiving. There isn’t a marshmallow in sight. Not a one.
Instead, it’s a fluffy, creamy, crunchy, gooey, can’t-believe-it’s-a-side-not-a-dessert accompaniment to an already spectacular spread.
And it’s better without the marshmallows. It. Just. Is.
My aunt has traditionally made this sweet potato casserole every year since my grandmother’s passing.
We flip coins to see who gets to lick the casserole dish clean at the end of the meal. (Kidding. About the coin toss.)
Secondly, it’s nostalgic! Who doesn’t love a bit of family nostalgia during the holidays?
Some years we’re all still able to gather together at our homestead for Thanksgiving: the four of us, plus my parents, sister and brother-in-law, aunt, uncle, first cousins, second cousins from North Carolina and their kids (my second cousins once removed? I can never keep that straight), too!
Other years we celebrate on different parts of the East Coast, making different, fun traditions with our newly built and growing sets of families — but still enjoying this sweet potato casserole at each of our feasts.
Thanksgiving wouldn’t be the same without it!
- 3 cups mashed sweet potatoes*
- 1 cup sugar
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 stick butter, melted
- 1 cup brown sugar
- 1/2 stick butter
- 1 tablespoon flour
- 1 cup chopped pecans
For the casserole:
- Preheat the oven to 350°F. Butter the bottom and sides of a 9x11” or 2.5-quart casserole dish and set it aside.
- Combine the sweet potatoes, sugar, salt, eggs, vanilla, milk, and melted butter in a large mixing bowl.
- Blend them together with a hand mixer until it's light and fluffy, about 2-3 minutes.
- Pour the sweet potato mixture into your prepared baking dish.
For the topping:
- In a mixing bowl, cream together the brown sugar, butter, and flour.
- Stir in the chopped pecans and then sprinkle the mixture evenly over top the sweet potatoes.
- Bake the sweet potato casserole for 20-30 minutes, or until it's hot and bubbly. Let it cool for 10 minutes before serving.
*For mashed sweet potatoes, peel and cube 3-5 sweet potatoes (depending on how big they are), and then boil them in lightly salted water for about 15 minutes, or until they're fork-tender. Use a hand mixer to whip them for about 30 seconds, or until they're fluffy.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 94mgSodium: 324mgCarbohydrates: 71gFiber: 3gSugar: 60gProtein: 5g