Let’s just be clear, this ain’t yo mama’s casserole. Several years ago (before I became much healthier), I went to a friends house for Thanksgiving. She proceeded to tell me all about her Sweet Potato Casserole. I had never had a sweet potatoes and I had no intention of having one that day either. It sounded too healthy to me of course, it’s not but it sounded that way.
Needless to say, I finally did take a bite. It was unreal. Hands down the best thing I have ever had at any Thanksgiving dinner. I got the recipe and I have been making it every single year ever since. It’s a huge hit, it’s my requested dish.
I’m telling you, this is flipping amazing. It’s not that healthy, let’s not kid ourselves but it’s flipping amazing and that has to count for something.
3 cups cooked & mashed sweet potatoes (about 3 large potatoes)
1 cup sugar
1/2 cup melted butter
2 eggs (beaten)
1 tsp vanilla
1/3 cup milk
1 cup packed brown sugar
1/2 cup flour
5 Tbs melted butter
1 cup chopped pecans
Preheat oven to 350 degrees.
First, cut your sweet potatoes into chunks and place in boiling water to soften. While they are cooking, in a stand mixer, mix together the sugar, melted butter, beaten eggs, vanilla and milk.
Once the potatoes are softened, drain and add to the stand mixer and mix well until combined. Add mixture to an oven safe dish.
In a separate bowl, combine brown sugar, flour, melted butter and pecans.
Once well combined, add to the top of the sweet potato mixture and bake about 35 minutes.
I am going to apologize now and tell you I had to take all of these pictures with my iPhone. I won’t be making this again until after Thanksgiving and I wanted to get this published before Thanksgiving so, I had to downgrade a bit with the photography. But, this dish tastes amazing and will be a real crowd pleaser.