Ahh, sweet potatoes – the most important part of Thanksgiving! I love sweet potatoes anyway but the Thanksgiving sweet potatoes are even better with all their brown sugar and pecans and extra extra butter. This version is a pretty standard sweet potato casserole but the amount of topping is so great that it actually becomes like a crust on top of the sweet potatoes.
For this I used roasted sweet potatoes (just baked for about 45 minutes at 400F, or until they’re easy to mash) but you can use the canned ones if you want. They can also be prepared in advance – I wouldn’t add the topping until they are ready to go in the oven but the topping can be mixed up and refrigerated until you’re ready.
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter melted
- 3 cups cooked and mashed sweet potatoes
- 1 cup sugar
- Â½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs well beaten
- 1/2 cup 1 stick butter, melted
- splash of milk if needed
To make the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 375F. Spray a medium-size casserole dish with nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.