Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come! I’ve been making this recipe for 28+ years, and we love it because we prefer our sweet potato casserole to be only lightly sweetened. Many recipes I’ve come across use too much maple syrup for our liking, so when a co-worker came in to our potluck with this dish, I asked if I could write down her recipe. I believe she said it came from her grandmother and, well, who am I to argue with Grandma?

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray, this way I can cover it with the tray whilst baking, and then use the warmed tray to serve my buttermilk biscuits afterwards!

Here’s some info:

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 2 – pounds Sweet Potatoes
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • 1/3 cup brown sugar, packed
  • 1/3 cup pecans, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions

Preheat oven to 325⁰F/ 165⁰C.

Add a pinch of salt to a large pot of water; bring to a rolling boil.

Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 

Meanwhile, chop pecans and melt butter. Combine brown sugar, pecans, flour and melted butter in a small bowl until combined. 

Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.

Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.

Bake for 45 minutes, remove cover and bake for an addition 15 minutes, or until topping is nicely browned. 

Serve immediately.

That’s it!  This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 

Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 396 kcal

Ingredients
  

  • 2 lb Sweet Potatoes, peeled and cubed
  • 2 tbsp granulated sugar
  • cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • cup brown sugar, packed
  • cup pecans, chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Instructions
 

  • Preheat oven to 325⁰F/ 165⁰C.
    Add a pinch of salt to a large pot of water; bring to a rolling boil.
  • Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 
  • Meanwhile, chop pecans and melt butter. Combine brown sugar,pecans, flour and melted butter in a small bowl until combined. 
  • Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
  • Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.
  • Bake for 45 minutes, remove cover and bake for an addition15 minutes, or until topping is nicely browned. 
  • Serve immediately.

Notes

Make Ahead –
This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 
 

Nutrition

Calories: 396kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 147mgPotassium: 606mgFiber: 5gSugar: 23gVitamin A: 21997IUVitamin C: 4mgCalcium: 97mgIron: 2mg
Keyword Casserole, Sweet Potatoes, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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