Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole is a must have on my Thanksgiving Table! I enjoy sweet potatoes all year round, but sweet potato casserole is extra special. This recipe is a version of my mom’s. I cut back on some of the sugar. It’s still sweet, but not “too” sweet. Brown sugar and butter gives this dish a nice richness, but the pecan streusel topping is what makes this casserole extra special. The pecan streusel is earthy and sweet. Plus, it gives the dish the perfect amount of crunch!

This dish can be assembled a couple days in advance, then just bake it right before serving. If you’re watching your blood sugar, you can swap the brown sugar out for a low carb sweetener such as brown sugar Swerve.

Sweet Potatoes are a Versatile and Delicious Root Vegetable

Sweet potatoes are perfect to include in any meal. They’re versatile and delicious, but at the same time an extremely healthy root vegetable. Sweet potatoes blend well with herbs, spices and flavorings. They produce delicious dishes of all types. You can make breads, appetizers, casseroles, main dishes, and even desserts. Their rich flavor, texture, nutrient content and appetizing color make them a perfect choice for any meal.

Sweet Potato Casserole is the Perfect Addition to any Thanksgiving Feast!

History tells us that the first Thanksgiving was in 1621, but neither mashed potatoes nor sweet potatoes where there. Sweet potatoes were eventually introduced as a replacement for pumpkins when they weren’t available. They have only been popular in the American diet since the 1800’s. Candied sweet potatoes appeared in the first edition of the “Boston Cooking School Cookbook” in 1896.

Anyone can throw a sweet potato into the oven and top it off with a little butter. This version takes a little more prep and a few more ingredients, but it is well worth the effort. It’s important to remember that sweet potatoes are a great side dish for any occasion. Why not try my sweet potato casserole tonight?

Sweet Potato Casserole

5 from 6 votes
Recipe by Margaret Sanfelippo Course: SidesCuisine: AmericanDifficulty: Easy


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The pecan streusel topping is what makes this sweet potato casserole extra special. The pecan streusel is earthy and sweet. Plus, it gives the dish the perfect amount of crunch!


  • 3-5 cups 3-5 sweet potatoes, about 2 large sweet potatoes

  • 3 tbsp 3 butter, softened

  • 1/2 cup 1/2 milk

  • 1/4 cup 1/4 brown sugar

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 salt

  • Pecan Streusel Topping
  • 3/4 cup 3/4 brown sugar

  • 1/4 cup 1/4 flour

  • 3/4 cup 3/4 pecans, chopped

  • 3 tbsp 3 butter, softened


  • Preheat the oven to 350. Peel and cut the sweet potatoes into cubes. Place the sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are fork tender, about 15 minutes. Drain.
  • Once the sweet potatoes have cooled slightly, place them in a large bowl and mash them using a potato masher, or two forks. Add butter, milk, brown sugar, salt and vanilla extract. Stir until combined. Transfer to a casserole dish.
  • In a medium bowl, mix brown sugar, flour, pecans and butter until combined.
  • Sprinkle the pecan streusel topping over the sweet potato mixture and bake until warmed through and golden on top, 25-30 minutes. Serve warm.

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