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Everyone has their favorite family recipe for Thanksgiving. For me, it is this sweet potato casserole my sister in-law makes. It has become my favorite part of the Thanksgiving meal. As a kid, I ate 3 rolls at Thanksgiving. I hated all the sides and how they ran together and touched on the plate. I’m reminded as an adult to be patient and gracious with my kid’s picky palates and odd culinary requests. I brought this dish to a Friendsgiving last night and every kid ran around and ate candy, and every adult devoured the food. So, taste buds change and I’m looking forward to the day my kids request sweet potato casserole instead of fruity pebbles.

My sister-in-law Fabienne has made this dozens of times, so this is a tried-and-true recipe! Be sure to read the Katie’s Tips at the bottom for extra details.

That first bite! Sweet and creamy potatoes paired with a sweet and crunchy topping. Does it get any better?

Creamy sweet potatoes

See Katie’s Tips below to see how to cook perfect sweet potatoes.

First Layer Ingredients

First layer ingredients-sweet potatoes, sugar, butter, eggs, vanilla, pinch of salt

Pecans or no pecans?

For my kids and with anyone with nut allergies, you can easily omit the pecans. Here’s a picture of the topping without nuts.

FAQ

Can I make this ahead of time?

Yes, assemble the dish and store covered in the refrigerator for up to a day. You may need to increase cooking time if the dish is cold.

How do I slice sweet potatoes?

Great question. Watch this clip.

Fab’s Sweet Potato Casserole

5
(1)
by Katie Heath
The best part of Thanksgiving
Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooking time for sweet potatoes: 1 hour
Total Time: 2 hours
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Equipment

  • 1 9 by 13 casserole dish
  • 1 stand mixer

Ingredients 

  • 8 cups cooked sweet potatoes (about 7 large)
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 stick butter, softened
  • 1/2 cup milk
  • 1 tsp. vanilla

For the topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter, melted
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 375 degrees. Grease a 9 by 13 casserole dish.
  • Mix sweet potatoes, sugar, salt, eggs, softened butter, milk, and vanilla together in a stand mixer. Pour into casserole dish.
  • Mix brown sugar, flour, melted butter, and pecans. Sprinkle on top of he sweet potatoes.
  • Bake uncovered for 20-30 minutes until hot and bubbly. Serve warm.

Notes

Katie’s Tips:
*Here is how I cook sweet potatoes in the oven. I use two cooking sheets lined with foil. After washing the potatoes, pierce the potatoes with a fork several times and sprinkle with salt. Roast at 425 for 50-60 minutes. After they cool, I put them in 2 large freezer bags and allow them to sit overnight. The next morning the peel comes right off. This way I avoid trying to peel hot sweet potatoes!
*Fab likes to cook her sweet potatoes in the instapot using this recipe. Put trivet in pour in 1 cup of water. Stack sweet potatoes on the trivet. Cook for 22-25 minutes on high heat. 
*If you want a nut free dish, omit pecans. I also do this when I’m serving it to kids because they are anything sweet with nuts in it.
*These reheat nicely for day after Thanksgiving leftovers! 
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!