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Sweet Potato Casserole

[heart_this] · Nov 30, 2011 · 28 Comments

Sweet Potato Casserole

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

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!

ingredients
  • 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
directions
  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.
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Pumpkin Casserole
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Sweet Potato Bread with Praline Sauce
Green Bean Casserole
Sweet Potato Pecan Pie
Maple Pecan Melting Sweet Potatoes
Muffin Pan Maple Pecan Sweet Potato Gratins
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Food, Maple, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. javagirlkt's cookin' says

    December 19, 2007 at 2:48 am

    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!

    Reply
    • Dorothy says

      November 22, 2022 at 2:57 pm

      can you make this a couple of days ahead

      Reply
      • kevin says

        November 28, 2022 at 12:08 pm

        Yes you can! It’s easy to reheat in the oven for a few minutes!

        Reply
  2. Proud Italian Cook says

    December 19, 2007 at 5:58 am

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

    Reply
  3. tigerfish says

    December 19, 2007 at 7:52 am

    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? 😛

    Reply
  4. Peter M says

    December 19, 2007 at 8:46 am

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

    Reply
  5. Jenn says

    December 19, 2007 at 1:47 pm

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

    http://www.chocolateshavings.ca

    Reply
    • Jeannie says

      October 4, 2019 at 9:48 am

      Am I really seeing this? Did u really put your website on Kevins comments? Really? I’m glad I saw this. I know not to go on yours. Do you really think that’s ok for you to do? Did you ask him before you did it? Wow! Do you do this on other peoples website? Shame on you.

      Reply
  6. Bellini Valli says

    December 19, 2007 at 2:41 pm

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

    Reply
  7. Deborah says

    December 19, 2007 at 4:28 pm

    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!

    Reply
  8. Pam says

    December 19, 2007 at 7:56 pm

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

    Reply
  9. maybahay says

    December 19, 2007 at 8:22 pm

    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.

    Reply
  10. Gigi says

    December 20, 2007 at 12:12 am

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

    Reply
  11. Anonymous says

    December 1, 2011 at 12:40 pm

    Such a classic dish! Love it 🙂

    Reply
  12. Jeff @ Cheese-Burger.net says

    December 1, 2011 at 1:08 pm

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

    Reply
  13. motherrimmy says

    December 1, 2011 at 2:30 pm

    Wonderful crust on this casserole!

    Reply
  14. gj says

    December 2, 2011 at 7:26 pm

    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.

    Reply
  15. Roland says

    December 2, 2011 at 11:45 pm

    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.

    Reply
  16. Kevin says

    December 5, 2011 at 1:57 pm

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

    Reply
  17. Kevin says

    December 6, 2011 at 10:56 am

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

    Reply
  18. Jackie says

    December 30, 2011 at 5:58 pm

    Hi Kevin

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

    Reply
  19. Anonymous says

    November 23, 2012 at 11:00 pm

    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!

    Thanks!

    Gyselle

    Reply
  20. Amy says

    December 24, 2012 at 10:20 pm

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

    Reply
  21. stephanie hamilton says

    November 27, 2013 at 2:59 am

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

    Reply
  22. kevin says

    November 28, 2013 at 1:38 pm

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

    Reply
  23. Sandie Maldonado says

    December 13, 2015 at 9:39 pm

    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.

    Reply
  24. kevin says

    December 15, 2015 at 1:47 pm

    Sandie Maldonado: I'm glad you enjoyed it!

    Reply
  25. Georgie says

    October 3, 2022 at 12:46 am

    Love this recipe. I have made this but I have used a little Sweetened Condensed Milk. Rich I know, but it is the holidays. 🙂

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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