Just in time for Thanksgiving in a few weeks, we want to feature a recipe for one of everyone’s favorite dishes during this time of year, a sweet potato casserole. This is a side dish that is perfect to put out during Thanksgiving dinner or bring to a Friendsgiving get together. Sweet potato Casserole is sweet and filling, and this recipe is easy to whip up in under forty minutes!
Ingredients
Casserole:
- 2 pounds sweet potatoes
- 2 large eggs
- 2 tbsp butter
- ½ cup brown sugar
- ¼ tsp of salt
- 1 teaspoon vanilla extract
Crumble Topping:
- ½ cup brown sugar
- 3 tbsp flour
- ¼ tsp salt
- 2 tbsp butter (melted & cooled)
- ¼ cup chopped pecans
Directions
- Butter a 2-quart size casserole dish and set aside. Preheat your oven to 350 degrees.
- Wash, peel and dice the sweet potatoes. Cook in a pot with water until soft.
- Drain and mash the cooked potatoes. Make the casserole by adding the butter, brown sugar, vanilla, ¼ teaspoon salt, and eggs. Mix well with a whisk and spread the mixture evenly in the casserole dish.
- In a separate bowl, prepare the topping by mixing the brown sugar, flour, salt, and chopped pecans. Add the melted butter and stir in with a fork until a crumbly dough begins to form.
- Sprinkle the crumble topping over the potato mixture in the casserole dish.
- Bake the casserole for 25 minutes. If you’d like to add mini marshmallows, add them at the end, then place the dish back in the oven for about 5 minutes, until just toasted.
- Let it cool and serve!
If you need to reheat the casserole before serving, cover the dish with aluminum foil to prevent the topping from burning. Bake at 300 degrees for around 15 minutes.
