This Sweet Potato Casserole recipe and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubWithDots #CollectiveBias
Tick-tock. Do you hear the clock on the wall? The clock is spinning, the calendar is flipping, and it is almost Thanksgiving! Where did this year go? I am cooking more this year than I have in years past. My husband likes it when I practice recipes prior to big events, and I’m perfecting this Sweet Potato Casserole this week. Doesn’t it look delicious?
The great thing about this recipe is that I can make the components the evening before, refrigerate them, and then bake the casserole the next day. This comes in handy when cooking for big events.
Ingredients:
- (3) sweet potatoes
- (1) cup brown sugar, packed (divided)
- (1) large egg
- Vanilla extract
- (1/2) cup milk
- (1/2) cup melted butter, divided
- (1/3) organic flour
- (1) cup crushed pecans
- (1/4) tsp. cinnamon
Remember that your finished casserole is only as good as the ingredients. I love baking with fresh sweet potatoes and crunchy pecans.
Peel the sweet potatoes. Cut them into 1/2 inch slices. Place them in a large pot and cover them with water. Bring them to a boil, then cover and reduce heat to low. Cook until the potatoes until they will break apart when poked with fork, about 20-25 minutes.
Drain the potatoes and mash. Let cool for 10 minutes.
Combine the sweet potatoes with milk, (1/2) cup of brown sugar, egg, (1/4) cup melted butter, a dash of vanilla, and cinnamon. Combine thoroughly.
Set the sweet potato mixture aside.
FOR MAKE AHEAD: If making this recipe the day before, do all of the above, but after the mixture has cooled refrigerate it overnight.
Combine the remaining ingredients in a bowl.
FOR MAKE AHEAD: If making this recipe the day before, place the mixture in a large plastic bag and refrigerate overnight.
To bake, preheat the oven to 350 degrees. Spray olive oil cooking spray into a 2.5 quart baking dish. Add sweet potato mixture to the dish. Cover it with the pecan mixture. Bake for 40 minutes.
FOR MAKE AHEAD: Remove the components from the refrigerator for 20 minutes before adding them to the dish and baking.
Rest assured that you will not return home with a full dish if taking this to your holiday gathering. However, as with any fabulous dish, there is always not-so-fabulous clean up. I always try to clean up as I go along, but my kitchen always appears overrun by dishes and sponges when cooking.
My NEW favorite handy-dandy clean-up tools are the Scotch-Brite® Non-Scratch Scrub Dots Sponge, Scotch-Brite® Heavy Duty Scrub Dots Sponge, and the Scotch-Brite® Non-Scratch Scrub Dots Dishwand. The Scrub Dots truly do make a difference when removing baked on goodness from dishes. The Scrubbing Dots technology also allows the sponges to rinse clean, too. The Scotch-Brite® Non-Scratch Scrub Dots Sponge cleans without scratching and can even clean counter tops and cook tops. Scotch-Brite® Scrub Dots scrub fast and rinse clean.
Are you on the hunt for more side dishes for Thanksgiving? Check out a few of these:
Holiday Sweet Potato Casserole
I make a sweet potato casserole very similar to this one. It also creates a big sticky mess, and I have to soak my pans after cooking. I’ll have to give these sponges a try. Would definitely make my life easier.
I use this sponges and they work wonderfully
I love the fact that this can be premade and then refrigerated. It’s a huge help to be able to prep our meals beforehand. I love Scotch Brite. It’s the only brand we use to wash our wares. Thanks for this great recipe 🙂
This looks so delicious and I love that it can be made ahead of time! It’s great that the cleanup is quick & easy too! {client}
I love sweet potato casserole, especially on Thanksgiving! I especially love that it’s healthy yet tastes more like a dessert than a veggie. Your recipe sounds really delicious! I think the pecans would really balance out the overall “squishiness” of the sweet potatoes.
Mmh this was nostalgic. I remember I used to hate sweet potatoes until I had my aunt’s sweet potato casserole. They recipe is easy and looks delicious. Thanks for sharing!
I’m such a sucker for sweet potato casseroles! It’s like dessert! Yours looks absolutely amazing. I’ve never added flour to mine though. So I’m going to give yours a try this year and see what happens!
I LOVE sweet potato — may it be fries, mashed, etc. And now this one surely got me interested. It should be perfect for the upcoming dinner I’ll have with my family. Thanks for the idea!
I don’t see on the directions where to add the flour…
Hi, it is part of the step “Combine remaining ingredients in a bowl.” It is an ingredient to make the pecan topping.
I cook sweet potatoes in the microwave. It would really speed up this recipe. U use a potato cooking bag.
Thanks for the suggestion! I have have a potato cooking bag that I use sometimes. I still like to use the stovetop when I have time. 🙂 But a microwave would save time for those in a crunch who still want to make this recipe.