My favorite time of year is approaching, which also means holiday dinners galore!
Let me just start off saying, I am no Betty Crocker in the kitchen – or even a Rachel Ray. I pretty much stick to the same meals weekly and when going to a barbeque or dinner, I’m usually the one bringing a dip because it’s pretty hard to screw that up.
So, coming from someone who isn’t an expert in the kitchen, I have found a simple and mighty tasty casserole that is sure to impress any person at your gathering this holiday season.
I have made this Sweet Potato Casserole for the last 5 years. It’s my go-to side dish for Thanksgiving or Christmas dinners, and I now get requests to bring it. Not trying to brag or anything – but this pretty much made me feel like I made it in the adulting world.
This sweet potato dish isn’t the typical “marshmallows on top” kind of recipe. What makes it so special is that it’s actually topped with chopped pecans and brown sugar. This slight crunch and sweetness to your bite is what makes all the difference, and what keeps people coming back for more. I’ve even had relatives who don’t like sweet potatoes at all, come and tell me that they love this casserole.
I’m telling you, this Sweet Potato Casserole tastes like it should be dessert. Well, maybe a dessert appetizer before actual dessert because none of us want to miss out on that pumpkin or apple pie.
Anyway, back to the casserole.
The recipe is super quick and simple, and most of the ingredients can already be found in your pantry – which also makes it a huge win.
Easy Sweet Potato Casserole
Prep: 15-20 minutes
Cook Time: 35 minutes
3 cups sweet potatoes
⅓ cups softened/melted butter
½ cup sugar
½ tsp salt
½ cup almond milk (or any type of milk will do)
⅓ cup soften butter (make sure it’s not completely melted)
1 cup chopped pecans
1 cup brown sugar (packed)
⅓ cup flour
Preheat your oven to 350 degrees. While oven is preheating, boil water over the stove for your sweet potatoes. While water is heating, peel and cut sweet potatoes in 1-1.5 inch chunks for faster cooking.
Once sweet potatoes can be poked with a fork and easily separate, drain and throw into a mixing bowl. Combine sweet potatoes, eggs, sugar, milk and butter until smooth but also slightly lumpy (probably 80% smooth, 20% potato chunks).
Pour into a greased 8×8 casserole dish.
Combine your ingredients for the topping and stir until lumps are created. This is why it’s important that your butter not be completely melted. It’s important to not over-mix either. You don’t want this to look smooth – it should be more clumpy than anything. Spread on top of sweet potatoes and place in the oven.
Once done, the toppings may look slightly running but that’s okay. They’ll harden as it cools and be the perfect crunch when paired with the light sweet potatoes.
I hope you and your dinner guests enjoy this recipe! Let me know in the comments below if you tried it or have any questions!