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Mashed sweet potatoes covered covered in a pecan crumble is another classic Thanksgiving side dish that you cannot go wrong with!
Sweet potato casserole is another classic Thanksgiving side dish that I find difficult to resist. When I first encountered the sweet potato casserole a few years ago it sounded a lot more like a dessert to me but now I am perfectly happy serving it as a side dish. In addition to tasting great, the sweet potato casserole is nice and easy to make, however it does require a bit of time as you need to make the mashed sweet potatoes followed by baking the casserole itself. If you have the time you can roast the sweet potatoes and mash them a day ahead but if you are making them on the big day, it might be easier to boil them to save in oven space which is always at a premium. Once the mashed sweet potatoes are ready, you simply need to mix in a few things, top with the pecan crumble topping and bake it until golden brown on top. I always like to use a bit of maple syrup in my sweet potato casserole but you can add other things like a shot of bourbon to keep things interesting. The crumble topping is another place that I like to experiment with and changing up the nuts or adding things like rolled oats is always fun. You really just can’t go wrong serving this side dish with your Thanksgiving dinner.
Sweet Potato Casserole
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4
Mashed sweet potatoes covered covered in a pecan crumble is another classic Thanksgiving side dish that you cannot go wrong with!
ingredients
- 2 pounds sweet potatoes, peeled and cut into 1 inch cubes
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk (or cream)
- 2 eggs
- 1/4 cup butter, room temperature
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup flour
- 3 tablespoons butter, melted
- 1/2 cup pecans, coarsely chopped
directions
- Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
- Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
- Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
- Bake in a preheated 375F/190C until golden brown on top, about 30 minutes.
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Reader Interactions
Comments
javagirlkt's cookin' says This looks just like the stuff my family makes for Thanksgiving. They always consider it a side dish and serve it as one, but I always eat it for my dessert. It beats any other pie we ever have.
Yours looks absolutely delicious, keep up the good work!
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- Dorothy says
can you make this a couple of days ahead
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- kevin says
Yes you can! It’s easy to reheat in the oven for a few minutes!
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- Proud Italian Cook says
We eat this as a side dish also, and I love it with maple syrup…so good!!
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- tigerfish says
Hee hee…pie or casserole? Does a pie always need to be in a fitting of pastry crust or something like that? Casserole, to me, is just the fillings of the pie.
So, is this appetizer, entree or dessert? 😛
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- Peter M says
Regardless of what part of the meal this is in, it’s delicious!
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- Jenn says
That looks really good… I am always looking for new recipes featuring sweet patato.
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- Jeannie says
Am I really seeing this? Did u really put your website on Kevins comments? Really? I’m glad I saw this. I know not to go on yours. Do you really think that’s ok for you to do? Did you ask him before you did it? Wow! Do you do this on other peoples website? Shame on you.
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- Bellini Valli says
The perfect use for all that wonderful Canadian maple syrup Kevin!!! This looks like a keeper!
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- Deborah says
I made this for Thanksgiving and fell in love with it. It is quite sweet, but any excuse to eat a dessert-like side dish with dinner is a good excuse to me!
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- Pam says
Peter, that looks really good! I also love your cute bowl.
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- maybahay says See AlsoMocha Coconut Fudge.
southern cooking sounds very interesting and i haven’t tried anything like this before. sounds special and delicious though. will definitely try it soon as we love sweet potato in our house.
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- Gigi says
You’re man after my heart! I love sweet potato casserole. Yours looks divine!
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- Anonymous says
Such a classic dish! Love it 🙂
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This looks delicious. Side dish or dessert, it doesn't matter.
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- motherrimmy says
Wonderful crust on this casserole!
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- gj says
To save oven space and energy, instead of boiling or roasting the raw potatoes I cook them in my crock pot. And although I haven't tried it with this particular recipe, I find a lot of potato recipes can be successfully baked in the crock pot as well.
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- Roland says
My mother used to make this as a side dish 30+ years ago. She added about a teaspoon of finely grated orange zest. I found that a splash of Grand Marnier was also a good addition.
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- Kevin says
Roland: The Grand Marnier or orange zest would be nice additions to this casserole!
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- Kevin says
gj: Great idea to use the crock pot! Stove and oven space is always at a premium on the big day.
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- Jackie says
Hi Kevin
How do you measure a shot of bourbon without the glass.
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- Anonymous says
Hi Kevin,
I just made this recipe this year to substitute the marshmallow yams and it was a huuuuuuge success!
It came out absolutely delicious!
Thanks!
Gyselle
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- Amy says
This one is a keeper. I made it for Thanksgiving and making it again for Christmas.
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- stephanie hamilton says
Is it suppose to be served cold or hot? And if hot, does it still taste good cold?
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- kevin says
stephanie hamilton: It is supposed to be served hot but it is also good cold.
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- Sandie Maldonado says
Made this for company and never made it before so I was nervous. OMG, I'm now making it for christmas. Thank you for sharing.
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- kevin says
Sandie Maldonado: I'm glad you enjoyed it!
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- Georgie says
Love this recipe. I have made this but I have used a little Sweetened Condensed Milk. Rich I know, but it is the holidays. 🙂
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