Sweet Potato Casserole

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!

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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

  1. 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.
  2. 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.
  3. In a separate bowl, add brown sugar, pecans, flour, and butter. With a pastry cutter or fork, mash until pea-sized.
  4. Spread the sweet potato mixture into a baking dish and sprinkle crumble mixture over the top.
  5. 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.

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Spread the sweet potato mixture into a baking dish and sprinkle crumble mixture over the top.

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Bake in a 400ºF oven for 30 minutes or until golden brown. Serve while still hot.

DSC_0939

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