When I was a little girl Thanksgiving was one of my favorite days-right up there with Christmas. It was a magical day full of all of my favorite foods-stuffing, turkey, and of course, her classic sweet potato casserole recipe. My grandma made it just the way I liked it-marshmallows toasted golden on top. It was perfection.
Or so I thought.
Eleven years ago when my oldest son was just a baby we hosted Thanksgiving for the first time at our house. My Dad and Stepmom came to spend the weekend with us. My Stepmom Danette made a different sweet potato casserole that year and it was unbelievable. Seriously. It put that marshmallow version to shame (sorry Grandma!)
Today I’m going to let you in on the recipe that rocked my Thanksgiving world!
Unbelievable sweet potato casserole with a crumbly buttery brown sugar and pecan topping. This is one Thanksgiving or holiday dessert recipe you won’t want to miss!
- 40 oz can yams (I use Bruce’s brand), drained
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Pour yams in a large bowl and mash until desired smoothness. (I leave some lumps.)
Add granulated sugar, milk, egg, 3 tablespoons of butter, and vanilla. Mix until thoroughly blended.
In a smaller bowl combine brown sugar, flour, 2 tablespoons of butter and mash with a fork until crumbly. Stir in pecans.
Pour yam mixture into an 8 by 8-inch baking dish. Top with brown sugar mixture. Bake for 25-35 minutes or until top is golden brown and bubbling.
Keywords: sweet potato casserole
How is that for a scrum-delicious Thanksgiving veggie dish? Happy Thanksgiving!!
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