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This is my all-time favorite Thanksgiving Sweet Potato Casserole. It's loaded with flavor from brown sugar, cinnamon, nutmeg, and crunchy pecans. Yum!
My sweet potato recipe is not only the best sweet potato casserole recipe I've come across, it also tops my Thanksgiving side dishes list.
I like to make double portions of most of my Thanksgiving side dishes, because the sides are always my favorite part of holiday meals. Plus, then I am sure to get plenty of leftovers!
This sweet potato casserole is:
- Perfect for your holiday feast!
- A family favorite that even the kids will love.
- Ready in under an hour.
- Totally delicious comfort food.
And while you're here, be sure to check out all of my other favorite Thanksgiving recipes too!
Shortcut: Use Pre-Mashed Potatoes
Ok, so this recipe sounds great but you sure don't feel like peeling potatoes and boiling and mashing them, huh? Well you're in luck. There are two possible shortcuts!
The first option is to use pre-mashed cooked sweet potatoes from the refrigerated section of the grocery store. They usually come in a little tray that is meant to be microwaved. You'll need about five cups of sweet potatoes.
The second option is to use canned sweet potatoes. Choose the kind that is packed in light syrup or just plain (100% sweet potatoes on the label). They typically come in large 40 oz cans and smaller 15 oz cans. You'll need one of each!
Tips for the Perfect Sweet Potato Casserole
Use a Potato Masher! Now if you don't have one, you can mash the sweet potatoes with the back of a fork. But you will save yourself a ton of time and annoyance by picking up a potato masher. I personally like the shape of this kind, rather than the traditional flat bottomed ones, because the potatoes don't get stuck to it as much!
Insulated Casserole Carrier. If you are taking your side dishes along to Thanksgiving dinner elsewhere, check out these insulated carriers to keep everything warm.
Try Peeling Potatoes After Cooking. If you hate peeling potatoes, one trick I sometimes use is to peel them after cooking instead of before. In this case, you would boil the sweet potatoes with the skins still on. Then allow them to cool down to room temperature. Then just rub the potatoes to peel the skins off before mashing.
More Thanksgiving Recipes
If you're planning your Thanksgiving menu, be sure to check out these other delicious holiday recipes too:
- Fresh Cranberry Stuffing
- Parmesan Green Beans
- Sweet Potato Pie
- Cheesecake Factory Pumpkin Cheesecake
Recipe
Best Sweet Potato Casserole Recipe
All She Cooks
This is my all-time favorite Thanksgiving Sweet Potato Casserole. It's loaded with flavor from brown sugar, cinnamon, nutmeg, and crunchy pecans. Yum!
4.7 from 7 votes
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Prep Time 5 minutes mins
Cook Time 28 minutes mins
Servings 10
Calories 511 kcal
Ingredients
- 2 pounds sweet potatoes or see notes for shortcut option
- 1 ½ cup granulated sugar
- ⅓ cup butter or margarine, melted
- 3 eggs beaten
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup heavy cream can be substituted for milk
- nonstick cooking spray
For Pecan Topping:
- 1 ½ cups brown sugar
- 5 tablespoons butter melted
- ⅔ cup all-purpose flour
- 1 ½ cups pecans chopped
Instructions
For the mashed sweet potatoes: Peel the sweet potatoes and cut into large cubes. Bring a large pot of salted water to a boil, and add the potatoes. Bring it back to a boil over high heat, then simmer for 15-20 minutes, until potatoes are fork tender. Drain the water and allow the sweet potatoes to cool to room temperature. Mash the sweet potatoes with a potato masher or fork.
Preheat oven to 350 degrees. In a large mixing bowl, combine the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
Add in the cream and mix until well blended.
Spray a 9" x 13" pan with nonstick cooking spray. Pour the sweet potato mixture into pan.
For the pecan topping: In a smaller bowl, mix together the brown sugar, butter, flour, and pecans. Spread the topping over the top of the sweet potato mixture.
Bake for 25 minutes.
Notes
The two pounds of sweet potatoes should yield about 5 cups of mashed sweet potatoes for the recipe.
If you prefer a shortcut, you have two options: Use pre-mashed sweet potatoes from the refrigerated section of the grocery store. Or use canned sweet potatoes in light syrup - you will need one 40 ounce and one 15 ounce can.
For nutrition purposes, one serving is approximately ½ cup of the casserole.
Nutrition
Calories: 511kcalCarbohydrates: 90gProtein: 6gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 60mgSodium: 97mgPotassium: 470mgFiber: 5gSugar: 68gVitamin A: 13093IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Keyword how to make Sweet Potato Casserole, Sweet Potato Casserole
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