This old-fashioned sweet potato casserole has a delicious brown sugar pecan topping that will make you the STAR of Thanksgiving! It’s easy, delicious, and always gets rave reviews!
Although it may not be popular, I’m just going to say it: turkey is my least favorite part of Thanksgiving. I really get into the carbohydrates. We typically dish up our plates buffet-style, then sit down to eat together. It usually goes about like this for me: Turkey? Nah. A touch of stuffing? If I must. Why hello, mashed potatoes. Long time, no see. Warm, delicious rolls? Go ahead and hop on my plate. And you, glorious sweet potato casserole… you may just be my best friend.
It’s not even close to the healthiest sweet potato recipe out there, but it’s especially fabulous and perfect for Thanksgiving. Another beautiful thing about these sweet potatoes is that you can prepare them the night before or the morning of Thanksgiving and then just pop them in the oven when you’re ready to cook them. If you don’t want a full 9 x 13″ pan full, you can certainly half the recipe and cook it in an 8 x 8″ pan, as I did here. They are very simple to prepare, and the leftovers are fantastic.
I typically make mine with the red/ruby sweet potatoes (sometimes sold as yams). They’re delicious and I just love the extra depth of color. My aunt and mom both make them with the canned ones. You do what floats your boat. Lastly, one big giant thank you to my Aunt Kelly for this recipe! We can never get enough.
My Favorite Sweet Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 12+ Servings 1x
- Diet: Gluten Free
Description
Feel free to double the topping… I won’t tell.
Ingredients
For sweet potatoes:
- 6 cups mashed sweet potatoes (3–4 large sweet potatoes)
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/2 cup flour (can substitute Bob’s Red Mill GF 1 to 1 Baking Mix)
- 1/4 cup butter
Instructions
- In a large bowl, combine sweet potatoes, sugar, milk, and butter. Add eggs one at a time, stirring well after each addition to fully incoporate the eggs. Stir in salt and vanilla. Pour into a 9 x 13″ baking dish.
- In a medium bowl, combine brown sugar, pecans, flour, and butter until very crumbly and well combined. (a pastry blender or two forks work well for this). Sprinkle over the sweet potato mixture.
- Bake uncovered at 350 degrees for 40-45 minutes or till golden.
Notes
- Make-Ahead Tips. To make this casserole in advance, I recommend mixing up the sweet potato filling and storing it in the refrigerator. Make the pecan topping and store separately in a bag or airtight container. Sprinkle the topping onto the filling right before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ive been making your Aunt Kelly’s recipe for a few years now!! Thank you!
Yay! I love hearing that. So glad you love it, too!
Have you ever tried adapting this recipe to be dairy free? If so, which milk(s) or butter substitute did you use?
I have! I’ve tried with coconut oil instead of butter and I’ve tried Earth Balance (dairy, soy, gluten free) buttery sticks. Both work, though the extended family much preferred the Earth Balance. You can also use ghee (which is is butter that has had all the dairy and milk fat removed) which will lend a more buttery flavor. I think we’re going to try ghee this year.
As for the milk, I’ve found that a blend of coconut and almond is the most “flavorless” choice, but you can use either one with good results.