Sweet Potato Casserole

According to Chef Bonnie, “It's not Thanksgiving without my mom's sweet potato casserole ...it's literally a vegetable dessert!”

Sweet Potato Casserole.jpg

  • 1/2 cup sugar

  • 1/2 tsp salt

  • 1/3 stick unsalted butter, softened

  • 3 cups sweet potatoes (canned or freshly baked yourself and allowed to cool)

  • 1/2 cup evaporated milk

  • 1 tsp butter flavoring

  • 2 eggs beaten


Topping

  • 1 cup brown sugar

  • 1/3 cup flour

  • 1/3 stick butter

  • 1 cup chopped pecans (or walnuts)


Preheat oven to 350 degrees and grease a casserole dish.

Cream sugar, salt and butter together and then mix in sweet potatoes, evaporated milk and eggs until thoroughly combined. Turn into prepared casserole dish.

Using your fingers combine the topping ingredients in a small bowl. Sprinkle over sweet potato mixture. Bake for 35 minutes.


Helpful Tip: This dish can be made weeks in advance of Thanksgiving and stored in the freezer then pulled out the morning of to come to room temperature before baking. I love recipes like this that save me time and cleaning the day of.

Recipe courtesy of Bonnie McGraw

Seasonal RecipesnothymeNo Thyme to Cook LLCThanksgiving, side dish, sweet potatoes