Sweet Potato Casserole-mashed sweet potatoes, mixed with sugar and topped with brown sugar, flour and marshmallows and baked until golden brown.
Make room on the
dessert table, I mean dinner table for this sweet potato casserole. This is one of my favorite Thanksgiving recipes. I’ve always loved my grandma’s way of making sweet potatoes and never knew I could love sweet potato casserole so much until I made this.
Can this be made ahead of time
I know we are all wondering what foods we can take off our to-do list on the big day or at least make as early as possible in the day so something can be counted as done. Sweet potato casserole is one of those gems. Once the potatoes are in the casserole dish, you can cover them and keep them in the refrigerator until ready to bake. Don’t top with the topping if you’re going to keep them in the refrigerator. This can even be done the day before you plan on eating.
Do I have to use eggs in sweet potato casserole
Yep! The eggs work as a binder to help stiffen the eggs. You want to be sure and use them.
I love the crunchy topping that’s over these mashed sweet potatoes. It’s a mixture of butter, flour, brown sugar and pecans.While baking that top layer becomes golden brown and crispy. Since I’m team marshmallow, I will always sprinkle a few miniature marshmallows on top as well.
Leave a comment and let me know if you make this recipe. I’ve got more Thanksgiving recipes coming up this week so check those out as well.
Sweet Potato Casserole
- 3 cups mashed sweet potatoes I used 3 average size sweet potatoes to get 3 cups mashed
- 1 cup brown sugar
- 2 eggs lightly beaten make sure potatoes are cooled before adding the eggs
- 1 teaspoon vanilla extract
- ¼ cup salted butter, melted
- ½ tablespoon Orange Juice (optional) or pineapple juice (optional)
- milk you might need a small amount of milk poured in to help the potatoes be creamy
- dash of cinnamon
- ½ cup brown sugar
- ⅓ cup flour
- ¼ cup melted butter
- ¾ cup chopped pecans
- Peel and dice potatoes into 1 inch pieces
- Add potatoes to a pot and cover with water
- Bring to a boil and cook until potatoes are really soft
- Drain potatoes and add to a large bowl
- Mash potatoes using a potato masher
- Add brown sugar
- Add Vanilla extract
- If using the orange or pineapple juice then add it now
- Add the melted butter
- Once potatoes have cooled most of the way you can add the eggs and incorporate well so there's no streaks of cooked egg whites
- At this point if you feel like the potatoes need some milk you can add some, about a tablespoon at a time, but I usually don't
- Mix together the brown sugar, flour, pecans and butter and sprinkle over the top. If prepping this in advance and baking later then wait and add the topping to the potatoes right before you bake them.
- Bake at 350° for 35-50 minutes
- When there's 5-10 minutes of baking left add a few marshmallows to the top if you'd like
Recipe adapted from here. Enjoy!