Like most people, we make the same Thanksgiving dinner year after year. We celebrate with turkey, mashed potatoes & gravy, apple-sausage stuffing, broccoli casserole with cracker-crumb topping, buttered corn, cranberry-applesauce, roasted butternut squash, cornbread, and my dad’s sweet potato casserole with pecan streusel.
As far as I can remember, my dad was responsible for the turkey and the sweet potato casserole. Mom had every other delectable recipe covered!
We spent most of our growing up years celebrating Thanksgiving in Watertown with our extended family but once our little family started going off to college, and coming home for the holidays, we stayed home. I’m not sure there’s any day better for a college kid than the Wednesday before Thanksgiving. For most, it’s their first time coming home since leaving for the semester, first time sleeping in their own bed, first chance to catch up with their high school buddies…it’s a great day, any way you slice it. And it’s only made better by the meal prep going on in the kitchen.
It was not a surprise to me when Dad took over the sweet potato casserole. This dish is as close to a dessert as you can get without being on the dessert table. Dad loves his sweets! This dish is a testament to that fact! You can make it one of three ways, peeling, cubing and boiling your potatoes, baking the potatoes, or using canned. Whatever you have the time and the preference for, they all work beautifully.
This is a gorgeous dish. It hits so many perfect notes. It’s sweet and rich and smooth and crunchy. All this goodness in one recipe – oh my!
I baked the potatoes and then gave them a quick mix before combining the rest of the ingredients. If you choose to go the baked or boiled route, you’ll need six good sized potatoes; if you prefer using canned, get 40 ounces.
This dish is sure to please all the folks around your table who possess a sweet tooth… or two… or three! Okay, people who possess sweet teeth!
- 6 baked sweet potatoes, peeled, cooled and mashed
- 1 cup white sugar
- 2 eggs
- ⅓ cup milk
- 1 tsp. vanilla extract
- 1 cup packed brown sugar
- 1 cup chopped pecans
- ⅓ cup flour
- ⅔ cup melted butter
- Preheat oven to 350 degrees.
- Butter a 2 quart baking dish.
- Combine sweet potatoes, white sugar, eggs, ⅓ cup of the melted butter, milk and vanilla.
- Place mixture in prepared dish.
- In a separate bowl, combine brown sugar, chopped pecans, flour, and remaining ⅓ cup melted butter.
- Sprinkle over top and bake for 35 minutes.