Traditional sweet potato casserole with brown sugar pecan topping is my all-time-favorite Thanksgiving side dish!
I love learning what everyone’s favorite Thanksgiving foods are. What do you look forward to the most?
Is it the big beautiful turkey? (leftover turkey sandwiches are the best!)
Is it the mashed potatoes and gravy? (Oh yea!)
Or, the cranberry sauce? (I can’t have turkey without it!)
For me, it’s a no brainer…it’s the post dinner PIE!! 🙂
But, if we’re talking Thanksgiving dinner, specifically, then this sweet potato casserole is my absolute number ONE! (Stuffing comes in close second.) This dish probably belongs over at the dessert table, but I’m completely thrilled with the fact that it’s viewed as a perfectly acceptable side dish.
The smooth and creamy sweet potato filling, combined with the sweet and crunchy topping, is almost like eating the best dessert of your life.
Add eggs, evaporated milk (or you can substitute cream, or half and half), a little bit of melted butter, sugar, vanilla and salt. We are making a super creamy, luscious, but not overly-sweet, sweet potato mash here. Mash everything together until smooth, and then add it to your casserole dish.
This is the perfect Thanksgiving side dish to make a day or two ahead of time, to save time and stress the day of. See my note below the recipe for making it in advance. (And here are some other great make-ahead Thanksgiving side dishes).
We have a huge extended family that gets together every year for Thanksgiving. My mom has made this recipe every year since I can remember and it’s one of our family’s most beloved recipes! I shared it here many years ago, but I fear it’s been lost in my archives since I called it “sweet potato souffle”.
It’s really a sweet potato casserole–but it’s soo much better than any I’ve ever tried. Most sweet potato casserole recipes are overly sweet and have tons of added butter. This recipe has half the sugar and butter that most do, but it’s still perfectly sweet and completely delicious.
This is the dish I look forward to most, year after year!
Don’t miss these Thanksgiving staples:
- Best Homemade Rolls
- Easy, No-Fuss Thanksgiving Turkey
- Broccoli Casserole
- Perfect Mashed Potatoes
- Sausage Cranberry Pecan Stuffing
- Sweet Potato Souffle
- Cranberry Fluff Salad
- Apple Cranberry Fruit Salad
- Triple Berry Pie
- Other pie recipes
- 4-5 large sweet potatoes , peeled and cut into large chunks
- 3 eggs
- 1/2 cup evaporated milk , or substitute cream or half and half
- 1 tsp vanilla
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup butter , melted
- 3 Tbsp butter
- 1/4 cup flour
- 1 cup brown sugar
- 1 cup chopped pecans
Place the sweet potatoes in a large pot. Add enough water to the pot to just cover the potatoes.
Bring the pot to a boil and boil the potatoes until fork tender (about 10-20 minutes depending on the size of the potatoes).
Drain water and place sweet potatoes in a large mixing bowl.
Add eggs, evaporated milk, vanilla, sugar, salt and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture really smooth.
- Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan would all work great!
Add flour, brown sugar and pecans to a mixing bowl.
Add butter and cut in with a fork or pastry blender until well combined.
Sprinkle topping over sweet potato mixture.
Bake at 350 degrees F for 35-40 minutes.
To Make Ahead: Make the filling 1-2 days in advance and smooth into your baking dish. Make the topping and place it in a ziplock bag. When you're ready to bake it just take it out of the fridge and sprinkle the topping on!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.