I grew sweet potatoes by accident once. I had bought some pretty light green-colored vinelike plants to put in a couple of pots by our front door. It wasn’t until several months later when I went to water them that I noticed potatoes coming up from the dirt. I was so confused. Why were there potatoes in my pots?? After a little googling, I realized my plants were “Sweet Potato Vines”. To a person with a black thumb, it was pretty shocking. Not only had I not killed these plants, I actually managed to make them grow food.
Sweet potatoes are one of my favorite vegetables because they taste like dessert, especially in this amazing Sweet Potato Casserole. Sweet potatoes owe their sweetness to an enzyme that converts starch to sugar. They continue to sweeten even after being harvested. There are different varieties of sweet potato (white, red, pink, yellow, and purple), but the orange ones are the sweetest. They also contain the most beta carotene, a pigment in many yellow and orange fruits and vegetables. Our bodies convert it into Vitamin A, which is needed for healthy eyes, skin, and a strong immune system. Since beta-carotene is a fat-soluble nutrient, cooking sweet potatoes with some fat (butter or oil), makes it more bio-available. Thank you, sweet potato, for giving me an excuse to use butter without guilt.
I have been making this Sweet Potato Casserole for many years. It’s always a hit, meaning people always have seconds and we rarely have leftovers. It’s so good…one of the side dishes I look forward to most at holiday time. In terms of ingredients, they’re straight-forward and with the exception of maybe the pecans, there’s a good chance you have them in your kitchen already.
Here’s how to make it – The sweet potatoes are roasted for about an hour. Then, they are allowed to cool a bit, scooped out, mashed and mixed with milk, eggs, sugar, vanilla extract, and salt. The sweet potato mixture is then placed in a baking dish to await its dreamy topping. It’s made with brown sugar, butter, pecans, and flour, similar to a streusel crumble topping. It elevates this dish to a whole other level. When the butter and brown sugar in the topping begin to bubble and melt in the oven, it is a beautiful sight.
Both the casserole and the topping can be made a couple of days ahead (stored separately) and kept in the fridge until cooking time. You may just need to add an extra 5 minutes or so of baking time if it’s been refrigerated. It cooks for about 35 minutes in a 400 degree oven.
This Sweet Potato Casserole is my favorite of the many sweet potato recipes I’ve tested over the years. If you’re skeptical of sweet potatoes, I urge you to try this recipe. It may convert you…just in time for Thanksgiving.
Other side dishes you might like:
Sweet Potato Casserole
Our family’s favorite way to eat sweet potatoes. This Sweet Potato Casserole is amazing – creamy and sweet with a perfectly crunchy brown sugar pecan topping.
- 4 medium whole sweet potatoes
- 1 cup granulated sugar
- 1 cup whole or 2% milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Crumb Topping
- 1 cup light brown sugar
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 4 ounces (1 stick) unsalted butter, sliced into 1/2 inch slices
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Wash sweet potatoes. Place whole potatoes on a foil-lined baking sheet. Place oven rack in middle position and heat oven to 400 degrees. Bake for 45-60 minutes or until potatoes are tender when pierced in the center. Make crumb topping while potatoes bake (see below). Allow potatoes to cool at room temperature for 10 minutes.
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Once cool enough to handle, slice sweet potatoes in half lengthwise and scoop flesh out into a medium bowl and mash to desired consistency. Mix in sugar, milk, eggs, vanilla extract, and salt. Place in a baking dish. Sprinkle with the crumb topping all over evenly.
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Heat oven to 400 degrees and bake uncovered in middle oven rack for 35 minutes, or until topping is bubbly and middle of casserole is hot.
Crumb Topping
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Place all crumb topping ingredients in a shallow bowl and mash together with a fork or pastry cutter until combined and crumbly. Sprinkle topping all over sweet potatoes.
To make ahead: Store sweet potato casserole unbaked & covered in baking dish. Refrigerate for up to 2 days. Store crumb topping separately in refrigerator. When ready to bake, sprinkle crumb topping on casserole and bake as in step 3, adding an extra 5 minutes or so to cooking time.
Loosely Adapted from The Pioneer Woman
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