Mom's Sweet Potato Casserole: Not Just For Thanksgiving
I hope you all had a wonderful Thanksgiving meal. Mine was full of waaaay too much good food, followed by promises to myself that I would never eat again, which were quickly broken by stealthy trips to the kitchen to pilfer leftovers.
One of my favorite leftovers to eat, is this sweet potato casserole that has been a part of Thanksgiving that dates waaaay back into my childhood.
Of course, when I left home it was one of "those" recipes that I just had to take with me. Thanksgiving just isn't the same without sweet potato casserole.
This casserole is full of perfectly fluffy sweet potatoes, topped with the best crunchy sweet pecan streusel topping. We're not re-inventing the wheel here, many of you have probably had this recipe in some form another. But every year I say, "I need to share my mom's sweet potato casserole."
So here it is.
Enjoy!
Amber
Mom's Sweet Potato Casserole
serves: 8 Printable Recipe
3 cups mashed sweet potatoes (about 3-4 medium potatoes)
1/2 cup melted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
Topping:
3/4 cup brown sugar
5 tbsp flour
5 tbsp flour
5 tbsp butter, softened
3/4 cup pecans, chopped
Directions:
Preheat oven to 400F. Place potatoes on a baking sheet and roast until soft, about 45-60 minutes. When potatoes are done, remove from oven and allow to cool for a few minutes. Remove skin from the potatoes, and slice into chunks.
In the bowl of an electric mixer, place the potato chunks, melted butter and sugar. Whip until combined and potatoes are smooth. Add the eggs, vanilla and almond extracts.
In a medium bowl, combine the brown sugar and flour. Using a fork, cut in the softened butter until well mixed. Stir in the chopped pecans until well combined.
Pour the potato mixture into a greased 9x9 baking dish. Sprinkle the streusel topping evenly over the potatoes. Bake for 40-45 minutes, until potatoes are heated through and topping is lightly golden.
Recipe Notes: This casserole can be made up ahead, and stored in the refrigerator before baking. Just pop in the oven and bake as directed. The topping will make more than you need, I always like to make extra so I don't have to skimp on the good stuff.
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1 comment:
Looks like you had a great Thanksgiving! And yes, Thanksgiving is not REALLY Thanksgiving unless this dish is involved! And there's no way I'm waiting a whole year to make this.
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