Sweet Potato Casserole with an irresistible crunchy pecan topping is the ultimate Thanksgiving side dish! It’s right up there with classic Mashed Potatoes! The sweet potato center is soft, fluffy and puffs up slightly like a soufflé. There’s nothing more comforting than a sweet potato casserole. The sweet smells, luxurious texture and that crisp nutty topping! This is like a side dish and dessert in one.
Ingredients4 lbs sweet potatoes, 6 cups mashed
3 large eggs
1/2 cup granulated sugar
6 Tbsp unsalted butter, melted and slightly cooled
1/2 Tbsp vanilla extract
1 cup craisins, dried cranberries
2/3 cup brown sugar, packed
1/3 cup all-purpose flour
3 Tbsp unsalted butter, cold, diced
1 cup pecans, coarsely chopped
Method* Peel and chop sweet potatoes into 1 chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil.
* Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
* Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9x13 casserole dish.
* In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form.
* Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at edges.