What is your favorite part of your Thanksgiving dinner? Mine is the sides. I think I could skip the turkey and go full on sides!
Though I love my Nana’s sweet potato recipe that is made in a slow-cooker, this one is stinkin’ amazing too!
Ingredients
- 4 whole sweet potatoes
- 1 cup granulated sugar
- 1 cup whole milk
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 3/4 sticks (6 tablespoons) butter, cold and cubed
Instructions
- Wash the sweet potatoes and bake them in a 375ºF oven until fork tender, about 30-35 minutes, depending on the size of your potatoes. When they are finished cooking, slice them open and scrape out the flesh into a large bowl.
- Add the granulated sugar, milk, eggs, vanilla, and salt. With a potato masher, mash them up just enough to your liking, you don’t want them completely smooth.
- In a separate bowl, add brown sugar, pecans, flour, and butter. With a pastry cutter or fork, mash until pea-sized.
- Spread the sweet potato mixture into a baking dish and sprinkle crumble mixture over the top.
- Bake in a 400ºF oven for 30 minutes or until golden brown. Serve while still hot.
Sweet Potato Casserole
Wash the sweet potatoes and bake them in a 375ºF oven until fork tender, about 30-35 minutes, depending on the size of your potatoes. When they are finished cooking, slice them open and scrape out the flesh into a large bowl.
Add the granulated sugar, milk, eggs, vanilla, and salt. With a potato masher, mash them up just enough to your liking, you don’t want them completely smooth.
In a separate bowl, add brown sugar, pecans, flour, and butter. With a pastry cutter or fork, mash until pea-sized.
Spread the sweet potato mixture into a baking dish and sprinkle crumble mixture over the top.
Bake in a 400ºF oven for 30 minutes or until golden brown. Serve while still hot.
the queen bee 