Thisold-fashioned sweet potato casserole recipe is an incredibly easy, classic Thanksgiving side dish. Made with creamy mashed sweet potatoes topped with crunchy pecans topping!
Cooke the sweet potatoes: Peel and cut the sweet potatoes into chunks then put them in a baking sheet and bake in the oven for 40-45 minutes (depending on their size) until tender.
5 large sweet potatoes
Once your sweet potatoes are cooked, use a potato masher or fork to mash them, then set them aside.
Preheat the oven to 170 C / 340 F.
In a large mixing bowl, first whisk together eggs and sugar before adding in melted butter and vanilla extract.
2 eggs, 2 teaspoon vanilla extract, 4 tablespoon butter, ½ cup granulated sugar
Add in the mashed sweet potatoes; stir well until combined.
Finally, add the dried blueberries and cranberries.
1 cup dried blueberries and cranberries
Spread the mixture in a 9 inch casserole dish or baking dish.
Make the topping: In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
½ cup brown sugar, 3 tablespoon butter, ¼ cup all-purpose flour, 1 cup pecan
Bake for 40-45 minutes until golden brown. Enjoy!
Notes
You can cook the sweet potatoes any way you prefer, in the oven, on the stove or in the slow cooker; check how to cook sweet potatoes.
To store this dish, Keep leftovers in the fridge in an airtight container; it will last for 2-3 days.
You can use mini marshmallows as a topping instead of the pecans crumbly mixture.
To make this recipe nut-free, use your favorite seeds instead of pecans.