It occurred to me the other day that I only make this Sweet Potato Casserole once a year! Only once!! There’s a pretty good chance this is one of my absolute favorite side dishes, so much so, I may be inlined to just turn it into a main dish (read: just eat it straight from the casserole dish, because why bother with an actual plate when I’m just going to keep coming back for more kind of main dish).
After all it is officially fall (Starbucks has their “holiday” cups now so clearly that’s the marker) and we’ve had our first brisk day here in Charleston so why should I not enjoy the deliciousness that is this casserole?
In an attempt to right this unfortunate situation I made it the past week and actually doubled the recipe, cause I got a little carried away. Then I had a crazy amount of Sweet Potato Casserole, which I had to pawn off on a friend, who gladly accepted.
This year for Thanksgiving, as with the past 9, we’ll be spending the holiday with my Husband’s family and it will be required I prepare this dish as well as the pies, which actually all started the year we were dating.
That year (9 years ago? wow, almost a decade!) I joined my future Mother-in-law and Sister-in-law, which at the time I didn’t know they were future in-laws cause my then boyfriend/future husband and I had only been dating for 4 months (did you stay with me on that?), in the kitchen because I wanted to make the best first impression possible so I offered to help.
I offered to make the Sweet Potato Casserole and was a bit surprised to see the actual surprised look on their faces when they didn’t really know what I was talking about. Gasp!! Growing up this dish was a staple if not almost, almost, more important than the turkey itself. Until this moment I had no idea it wasn’t a universal dish… What everyone doesn’t eat the exact same thing everywhere in America for Thanksgiving?!?!?
Needless to say the dish was an exceptional hit and I even had enough left over sweet potatoes to make a Sweet Potato Pie that my now Aunt-in-law (is that a thing?) requires me to make as well. It’s these simple little traditions that I absolutely adore about the holidays.
Although one tradition, in which my Father-in-law sneakily takes a massive scoop out of the casserole dish the second it comes out of the oven… (yep, calling you out Father-in-law! I know it’s you!) is one I haven’t found a way to stop.
Is Sweet Potato Casserole a favorite dish around your Thanksgiving table every year? If so how does your recipe differ from mine? Leave me a note in the comments below!
Ingredients
- Sweet Potatoes
- Sugar
- Salt
- Eggs
- Butter
- Milk
- Vanilla Extract
- Brown Sugar
- Pecans
- Flour
- Butter
- Marshmallows
Sweet Potato Casserole
Ingredients
Sweet Potato Filling
- 6 cups Sweet Potatoes cooked and mashed
- 2 cups Sugar
- 1 teaspoon Salt
- 4 large Eggs
- 1/2 cup Butter melted
- 1 cup Milk
- 2 teaspoons Vanilla Extract
Topping
- 2 cups Brown Sugar
- 2 cups Pecans chopped
- 1 cup Flour
- 1/2 cup Butter melted
- 2 cups Marshmallows optional
Instructions
- Preheat the oven to 350 degrees. In a very large mixing bowl combined the Sweet Potatoes, Sugar, Salt, Eggs, Butter, Milk, and Vanilla.
- Working in batches place the sweet potato mixture into a blender and blend until smooth. Once all of the ingredients have been completely blended pour into the bottom of your casserole dish.
- In a separate medium bowl stir the Brown Sugar, Pecans, Flour, and Butter together until combined. Layer on top of the sweet potatoes. Bake for 35 minutes.
- Remove dish from the oven and top with the Marshmallows and arrange in the design you prefer. Place back into the oven for an additional 10 – 15 minutes.
