The final Thanksgiving side dish I am going to share is Sweet Potato Casserole. Honestly, this could pass as dessert. I know a lot of people put marshmallows on their sweet potatoes, but in my family we top them with streusel.
This is my grandma Rosie’s recipe. She loves anything sweet, so these are right up her alley. True story, I have seen Grandma put Equal on her spaghetti. While I am not going to try that anytime soon, the sweetness of this side dish is just perfect.
I like to make this recipe in a shallow dish so there is more surface area for the streusel. That way everyone gets a little bit of the crunchy topping.
I have one more Thanksgiving recipe to share before the holiday. It is a dessert of course! I won’t be sticking with tradition on this one.
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Sweet Potato Casserole
Adapted by Lindsay at Perfecting the Pairing from Grandma Rosie and Linda R.
· 4 pounds sweet potatoes, peeled and quartered (should equal about 7 cups mashed)
· 1 cup sugar
· ½ cup butter, melted
· 2 eggs, lightly beaten
· 1 tsp vanilla
· 1/3 cup milk
· 1 tsp salt
· ½ tsp pepper
· 2 ½ Tb butter, melted
· ½ cup brown sugar
· ½ cup chopped pecans
· ¼ cup flour
Preheat the oven to 350 degrees F. Grease a shallow four quart or similar baking dish with cooking spray.
Cook the peeled sweet potatoes in boiling water until fork tender, drain and place in a large bowl. Add the sugar, butter, eggs, vanilla, and milk. Mash everything together until there are no lumps. Add the salt and pepper, taste for seasoning and adjust as needed. Pour into the prepared pan.
In a small bowl combine the 2 ½ tablespoons of melted butter, brown sugar, chopped pecans, and flour. Stir gently to combine and scatter across the top of the sweet potatoes. Bake for 45 minutes until the potatoes are warmed through and the top is golden.