We’re continuing our Thanksgiving Side Dish Series with a holiday classic—Sweet Potato Casserole! Whether you consider it a side dish or something close to dessert, there’s no denying that sweet potatoes deserve a place on the Thanksgiving table.
Everyone seems to have their favorite version. Some prefer a gooey marshmallow topping, while others love a buttery, crunchy pecan streusel. I’m definitely a fan of the pecan topping! My recipe also has a little twist—crushed pineapple. It adds just the right amount of sweetness and moisture without overpowering the sweet potatoes.
One of the best things about this casserole is that you can prepare it ahead of time, leaving you one less thing to worry about on Thanksgiving Day. And if your family is divided between marshmallows and pecans, there’s an easy way to make everyone happy!
Team Marshmallow? Skip the pecan topping and bake the sweet potato casserole at 350°F for approximately 30–35 minutes, or until the center is set. Sprinkle 2–3 cups of mini marshmallows evenly over the top and return to the oven for 5–10 minutes, just until the marshmallows are puffed and golden brown. Keep a close eye on them because they can brown quickly!
Can’t Decide? Make everyone happy by covering half the casserole with the pecan topping before baking. During the last 5–10 minutes, add mini marshmallows to the other half.
Ingredients
- 3 cups cooked, mashed sweet potatoes
- ½ cup granulated sugar
- 1 small can crushed pineapple, drained
- ½ cup soften butter
- 2 eggs, slightly beaten
- ½ tsp salt
- ½ tsp vanilla
- ½ tsp cinnamon
Topping
- 1/3 cup softened butter
- ½ cup flour
- 1 cup chopped pecans
- 1 cup brown sugar
Directions
- Preheat oven to 350°F. Lightly grease a 10 x 10 x 2-inch baking dish or 2-quart casserole dish.
- Bake 3 large sweet potatoes in a 350°F oven for 60-70 minutes-depending on the size of the potatoes. Allow to cool slightly. Peel the skin away from the potato and mash.
- In a large mixing bowl, combine the cooked, mashed sweet potatoes, granulated sugar, drained pineapple, softened butter, beaten eggs, salt, vanilla and cinnamon. Mix until smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Prepare the topping: In a separate bowl, add the softened butter to brown sugar, flour and chopped pecans. Use a fork until the mixture is crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake uncovered for 35–40 minutes, or until the casserole is set in the center, heated through and the topping is golden brown.
- Allow to rest for 5–10 minutes before serving.
Food Fairy Tips
Make Ahead: Prepare the sweet potato mixture up to one day in advance and refrigerate in a covered baking dish. Prepare the topping separately and refrigerate. When ready to bake, sprinkle the topping over the casserole and bake as directed, allowing an additional 10–15 minutes if needed.
Freezer Friendly: Assemble the casserole without the topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, add the freshly prepared topping and bake as directed.
Search ingredients at FOOD CITY.
Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.
For more free recipes, visit www.foodfairyprep.com or follow Aneisa Rolen on Instagram or Facebook.
Enjoyed this article? Read more Dishing It Out with Aneisa Rolen.
This column is sponsored by Food City.
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