Enjoy my Grandma's old-fashioned sweet potato casserole recipe this Thanksgiving, with sweet potatoes topped with brown sugar and pecans.
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Appetizer, Dessert, Side Dish
Cuisine: American
Keyword: casserole, potatoes, sweetpotato
Servings: 8
Calories: 130.03kcal
Ingredients
4-5medium to large sweet potatoes
1cupsugar
2eggs
1/2cupsalted or unsalted butter
1teaspoonvanilla
1teaspoonground cinnamon
1cupsweetened flaked coconut
Topping
1cuplight or dark brown sugar
1/2cupbutterat room temp
1cupflour
1cuppecans
Instructions
Peel and slice sweet potatoes. Place in pot, cover with water, bring to a boil over medium-high heat, and cook until fork-tender. Drain well and place in a large bowl.
4-5 medium to large sweet potatoes
Add butter and beat until smooth. Add in vanilla, sugar, and cinnamon. Beat again until well combined. With the mixer going, add in eggs, one at a time. Stir in the coconut.
1 cup sugar, 2 eggs, 1/2 cup salted or unsalted butter, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1 cup sweetened flaked coconut
Spoon this sweet potato mixture into an 8x8 casserole dish and bake at 350 for 20 minutes.
To make the topping
While the casserole is baking, place flour and brown sugar in a medium bowl and stir together. Cut in butter with a long-tined fork until well incorporated and then stir in the pecans.
1 cup light or dark brown sugar, 1/2 cup butter, 1 cup flour, 1 cup pecans
After 20 minutes, remove the casserole from the oven and sprinkle the crumble topping evenly over the top. Return to the oven and bake until golden brown (30-40 minutes).