Sweet Potato Casserole

Sweet Potato Casserole

Sweet potato casserole is another classic Thanksgiving side dish that I find difficult to resist. When I first encountered the sweet potato casserole a few years ago it sounded a lot more like a dessert to me but now I am perfectly happy serving it as a side dish. In addition to tasting great, the sweet potato casserole is nice and easy to make, however it does require a bit of time as you need to make the mashed sweet potatoes followed by baking the casserole itself. If you have the time you can roast the sweet potatoes and mash them a day ahead but if you are making them on the big day, it might be easier to boil them to save in oven space which is always at a premium. Once the mashed sweet potatoes are ready, you simply need to mix in a few things, top with the pecan crumble topping and bake it until golden brown on top. I always like to use a bit of maple syrup in my sweet potato casserole but you can add other things like a shot of bourbon to keep things interesting. The crumble topping is another place that I like to experiment with and changing up the nuts or adding things like rolled oats is always fun. You really just can't go wrong serving this side dish with your Thanksgiving dinner.

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

Mashed sweet potatoes covered covered in a pecan crumble is another classic Thanksgiving side dish that you cannot go wrong with!

  • 2 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk (or cream)
  • 2 eggs
  • 1/4 cup butter, room temperature
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 3 tablespoons butter, melted
  • 1/2 cup pecans, coarsely chopped
  1. Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
  2. Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
  3. Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
  4. Bake in a preheated 375F/190C until golden brown on top, about 30 minutes.


javagirlkt's cookin' said...

This looks just like the stuff my family makes for Thanksgiving. They always consider it a side dish and serve it as one, but I always eat it for my dessert. It beats any other pie we ever have.

Yours looks absolutely delicious, keep up the good work!

Proud Italian Cook said...

We eat this as a side dish also, and I love it with maple syrup...so good!!

tigerfish said...

Hee hee...pie or casserole? Does a pie always need to be in a fitting of pastry crust or something like that? Casserole, to me, is just the fillings of the pie.

So, is this appetizer, entree or dessert? :P

Peter M said...

Regardless of what part of the meal this is in, it's delicious!

Jenn said...

That looks really good... I am always looking for new recipes featuring sweet patato.


Bellini Valli said...

The perfect use for all that wonderful Canadian maple syrup Kevin!!! This looks like a keeper!

Deborah said...

I made this for Thanksgiving and fell in love with it. It is quite sweet, but any excuse to eat a dessert-like side dish with dinner is a good excuse to me!

Pam said...

Peter, that looks really good! I also love your cute bowl.

maybahay said...

southern cooking sounds very interesting and i haven't tried anything like this before. sounds special and delicious though. will definitely try it soon as we love sweet potato in our house.

Gigi said...

You're man after my heart! I love sweet potato casserole. Yours looks divine!

Anonymous said...

Such a classic dish! Love it :)

Jeff @ Cheese-Burger.net said...

This looks delicious. Side dish or dessert, it doesn't matter.

motherrimmy said...

Wonderful crust on this casserole!

gj said...

To save oven space and energy, instead of boiling or roasting the raw potatoes I cook them in my crock pot. And although I haven't tried it with this particular recipe, I find a lot of potato recipes can be successfully baked in the crock pot as well.

Roland said...

My mother used to make this as a side dish 30+ years ago. She added about a teaspoon of finely grated orange zest. I found that a splash of Grand Marnier was also a good addition.

Kevin said...

Roland: The Grand Marnier or orange zest would be nice additions to this casserole!

Kevin said...

gj: Great idea to use the crock pot! Stove and oven space is always at a premium on the big day.

Jackie said...

Hi Kevin

How do you measure a shot of bourbon without the glass.

Anonymous said...

Hi Kevin,

I just made this recipe this year to substitute the marshmallow yams and it was a huuuuuuge success!

It came out absolutely delicious!



Amy said...

This one is a keeper. I made it for Thanksgiving and making it again for Christmas.

stephanie hamilton said...

Is it suppose to be served cold or hot? And if hot, does it still taste good cold?

Kevin Lynch said...

stephanie hamilton: It is supposed to be served hot but it is also good cold.

Sandie Maldonado said...

Made this for company and never made it before so I was nervous. OMG, I'm now making it for christmas. Thank you for sharing.

Kevin Lynch said...

Sandie Maldonado: I'm glad you enjoyed it!

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