I really love Thanksgiving, it’s one of my favorite holidays! I’ve been cooking the turkey for the last 12 years or so, and I really enjoy it! I often have 20-25 grown ups and kids for sit down dinner in my tiny house, but we all jam in and we make it work somehow. My goal every year is to have someone say “Ok, This was the best Thanksgiving EVER!”
Being a slight control freak, yes I admit it! I have one firm rule for our meal. It is this, you can add any extra dishes you want, but don’t mess with the basics. The best part of this rule is, we always have new dishes to try but we have our classics to fall back on if they are a flop. I’ve had more that one Pinterest fail and I’m sure I will have many more in the future, that’s part of the fun and the challenge.
So we will roast our brined turkey ,whip up the mashed spuds and gravy, dress up the stuffing and then we make my absolute favorite, The “sweet potato casserole”. This is an old recipe that came from my brother-in-law’s grandma. Growing up we never had any kind of sweet potatoes, I guess my parents didn’t like them at all, as we never had them as children. Which I find kind of strange, as we had every other carb covered!
I am giving the recipe as it was given to me. I’ve tweaked this several different ways over the years, but you just can’t beat the rich, yumminess of the original!
This recipe is quick to make and re-heats beautifully. We triple this recipe for our family, as its a fan favorite. I also like to have some left over, it’s just that good!
OK. Enough chatter, are you ready for the recipe?
- 3-4 large sweet potatoes or 1 large can(tall) and 1 smaller can(short round)- Equal to 3 cups mashed
- 1C. sugar
- 3 eggs
- ½ C. milk
- ½ stick butter
- ½ tsp. salt
- 1tsp. vanilla
- 1 tsp. cinnamon
- 1/3 stick butter
- 1/3 C. brown sugar
- 1/3 C. flour
- 1C. chopped pecans
- Pre-heat oven to 325*. Spray the bottom and sides of a square casserole dish with cooking spray.
- Cook and mash sweet potatoes or drain and mash the canned. (You can choose to boil, bake or cook your potatoes in the microwave. If you choose the microwave them, simply poke them with a knife and place them on a plate to cook, then scrape the potato out of the skin.) It's super fast.
- In a medium bowl add all ingredients together, except for topping. Thoroughly mix together.
- Transfer the sweet potato mixture to the prepared baking dish.
- Mix the topping ingredients together in a zip lock bag, remove all the air and seal, massage the bag with your hands to completely blend.
- Put the topping mixture on top of the sweet potatoes and lightly pat onto surface.
- Bake at 325* for 20 minutes. Raise temperature to 400* and continue to cook for an additional 10 minutes. *You may need to increase the cooking time when making more than one batch.
- Bon Appetite!
- Happy Thanksgiving!
- *I will use canned sometimes, however fresh sweet potatoes will win every time if I have a choice.
I hope you give this recipe a try, It also goes great with ham! So if not for Thanksgiving, try it out for Christmas!