This sweet potato casserole is a side dish but taste more like a dessert! With an indulgent sweet potato filling and candied pecan topping, this dish needs to be on your Thanksgiving table. My mom makes it for Thanksgiving every year and no one complains, it’s a part of our tradition and just so tasty! If you like sweet potatoes this is definitely a must try and if you don’t like sweet potatoes, I think this dish might change your mind.

We use baked sweet potatoes and like the flavor better than cubed and boiled. This also serves well because you can bake them in the morning and set aside until your ready to make the casserole or bake them the night before and place them in the refrigerator. I personally do this to save me a step and time when i’m preparing the casserole. See Note below for baking instructions!

INGREDIENTS

• 4 large sweet potatoes, baked*

• 1/2 cup butter melted

• 1/3 cup milk

• 2 tsp pure vanilla extract

• 1 cup sugar

• 2 eggs, beaten

Topping:

• 1/2 cup flour

• 1 cup brown sugar

• 1/2 cup butter, melted

• 1 1/2 cup chopped pecans

INSTRUCTIONS:

• Preheat oven to 350 degrees. In a large bowl add cooked sweet potatoes, butter, milk, vanilla and sugar. Using a hang mixer or whisk, beat the ingredients together for about 2-3 minutes or until smooth. Add in eggs and beat together for another minute or two. Transfer mixture to a casserole dish and set aside

• In a medium size bowl add all the topping ingredients. Mix together until everything is incorporated and you do not see anymore white flour. Spread the topping evenly onto the sweet potato mixture and bake for about 30-35 minutes or until the topping is golden and has caramelized together

*NOTE: How to bake sweet potatoes: Preheat oven to 425 degrees. Scrub and clean sweet potatoes, dry with a cloth and poke holes into the sweet potatoes with a fork. Place them on a parchment paper lined baking sheet and bake for about 45 minutes or until the skin puffs up and is easily able to be peeled off with your fingers.