Sweet Potato Casserole

Dessert or casserole? I think it depends who you ask. I think you could eat this luscious Sweet Potato Casserole either as a side dish or as a dessert. It reminds me a little of a cross between a pecan pie and a pumpkin pie. It’s definitely indulgent!

Even people who hate sweet potatoes will enjoy this easy recipe. I couldn’t stop thinking about the leftovers in my fridge and had to help myself to an extra serving.

Thanksgiving is past here in Canada, but I know it’s still coming up for my USA friends. I highly recommend you add this dish to your Thanksgiving spread. I bet it will be gobbled up faster than you can say “turkey”!

The filling is creamy and sweet and the topping adds an extra bit of flavour and crunch. I know once you try it, you’ll want to make it again and again.

You might also like these Candied Sweet Potatoes.

Are you a fan of sweet potatoes?

Yield: 8

Sweet Potato Casserole

Prep Time:10 minutes

Cook Time:35 minutes

Total Time:45 minutes

This simple Thanksgiving side dish is dessert-like! The filling is creamy and sweet and the topping adds an extra bit of flavour and crunch.

Print Recipe

Ingredients:

• 3 cups cooked sweet potatoes, mashed
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 eggs
• 1 tsp vanilla extract
• 4 tbsp butter, softened
• 1/2 cup shredded sweetened coconut
• 1/2 tsp salt

Topping:

• 1/2 cup flour
• 1 cup brown sugar
• 4 tbsp butter, softened
• 1 cup pecans, chopped

Directions:

1. Preheat oven to 350F.
2. In a large bowl, stir together sweet potatoes, brown sugar, milk, eggs, vanilla, butter, coconut and salt. Spread evenly in a 9×13 baking pan.
3. In a medium bowl, stir together flour, brown sugar, butter and pecans until a crumbly consistency. Spread evenly over sweet potato mixture.
4. Bake for 35 minutes. Serve hot.