Sweet potato casserole is always a good idea. It is traditionally served as part of a traditional Thanksgiving dinner; however, I like to serve it all year.
Thanksgiving is a special day for gathering family and friends. We love to reminisce and EAT; sweet potato casserole is everyone’s FAVORITE!
In case. You are also cooking a turkey. I wanted to share the secret for cooking the perfect Thanksgiving turkey in this post.
How to Make Sweet Potato Casserole
What makes a delicious sweet potato casserole? It is the perfect combination of sweet, fluffy, and crunchy. Our guests love this recipe, so I make a double this recipe.
- Sweet Potatoes
- Sweet Butter
- Granulated Sugar
- Evaporated Milk
- Vanilla Extract
- Chopped Pecans
- Vegetable scrubber
- Measuring cups
- Sheet pan
- Casserole baking dish
- Measuring spoons
- Potato masher
Step 1 Prepare sweet potatoes: I prefer to use fresh sweet potatoes to make the casserole therefore they need to be cooked until soft before making the casserole. Baking sweet potatoes is the easiest way to cook them. Allow cooked sweet potatoes to cook then peel them.
Step 2 Mash sweet potatoes: Place cool sweet potatoes in a large bowl and mash them with a potato masher.
Step 3 Cream together Butter and Granulated Sugar: Use an electric mixer to cream to gather 1/3 cup of soft butter (not melted butter) and the granulated sugar. I like to use a stand mixer.
Step 4 Casserole Filling: Add the mashed sweet potatoes to the butter mixture and beat until blended. Slowly beat in the eggs, evaporated milk, and vanilla extract at low speed. Spread into prepared pan.
Step 5 Crunchy Pecan Topping: Cut cold butter into small cubes and place in a medium bowl to make the topping. Use a pastry blender to incorporate the brown sugar and flour. Next, fold in the chopped nuts. Drop by spoonfuls to cover the sweet potato mixture in the pan.
Step 6 Bake: Bake in a preheated oven at 350 degrees F oven for 25 minutes or until the topping has browned
Best Sweet Potato Casserole Ever
- 5 Extra Large Sweet Potatoes
- ⅔ cup butter divided
- ½ cup granulated sugar
- 2 eggs
- ⅓ cup evaporated milk
- 1 tsp. vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar
- 2 Tbls flour
- Place scrubbed and foil-wrapped sweet potatoes on a cookie sheet in a 350-degree oven to bake for one to one and a half hours. After one-hour check potatoes by gently squeezing them for softness if they are soft they are finished baking. If they are not soft place pan back in the oven and bake for 30 more minutes. Remove pan of cooked sweet potatoes to cooling racks.
- Potato Mixture:
- Using an electric mixer cream together butter and sugar.
- Peel the cooled potatoes and place them in the mixer bowl with the creamed butter and sugar. Mix on slow speed while slowly adding eggs, evaporated milk and vanilla extract.
- Cream together and place in greased casserole pan. (I like to use a pretty oven-safe casserole dish – sizes vary)
- To make the topping mix together soften (not melted) butter, brown sugar, and flour. Once they are creamed together fold in the chopped nuts.
- Spread topping evenly on sweet potato mixture.
- Bake at 350 degrees for 50 to 55 minutes. Checking that the center is 158 degrees.