Thanksgiving is all about gathering around the table with people you love. While the turkey often gets the spotlight, we all know the real stars are the side dishes. It’s the creamy potatoes, the savory stuffing, and of course, the sweet potato casserole that truly make the meal memorable. It’s a key part of our Thanksgiving Menu Ideas.
If you’re looking for the very best Thanksgiving side dishes, you’ve come to the right place. This sweet potato casserole is a family favorite for a reason. It’s comforting, full of flavor, and surprisingly simple to prepare. It’s one of those classic Thanksgiving recipes side dishes that everyone expects and enjoys.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This dish strikes a wonderful balance. The sweet potato filling is smooth and creamy, almost like a sweet pudding. It has just the right amount of sweetness to feel like a treat.
Then you have the topping. Oh, the topping! It’s a crunchy, buttery mix of pecans and brown sugar. This texture contrast is what makes every bite so interesting. It’s a wonderful part of any collection of Thanksgiving food sides.
It’s also incredibly easy to make. You don’t need any fancy equipment. If you can boil potatoes and stir a few things together, you can make this. This is one of those easy Thanksgiving recipes anyone can handle.
Plus, it’s a dish you can prepare ahead of time. This is a huge help when you’re juggling a dozen other things on Thanksgiving morning. A little planning goes a long way. This makes it one of the most practical Thanksgiving recipes side dishes.
Ingredients
For the Casserole
- 2 pounds sweet potatoes, peeled
- 1/3 cup unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 2 large eggs, beaten
- 1/2 cup half and half or heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For the Topping
- 1/3 cup all purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 1 and 2/3 cups pecan halves or chopped pecans
- Optional: fresh rosemary or thyme, and flaky sea salt for garnish
Step By Step Instructions
Step 1: Cook The Sweet Potatoes
First things first, let’s get those sweet potatoes cooked. Peel them and place them in a large pot. You’ll want to cover them completely with water. Getting them fully submerged ensures they cook evenly.
Bring the water to a boil over high heat. Once it’s boiling, reduce the heat to a simmer. Let them cook for about 20 minutes. You’ll know they’re ready when a fork can easily pierce them.
After they are tender, carefully drain all the water. Let the sweet potatoes cool down for about 15 minutes. This step is important because it prevents the eggs from scrambling when you mix everything together.
Step 2: Prepare The Pan And Oven
While your potatoes are cooling, preheat your oven to 350 degrees Fahrenheit. This is a pretty standard temperature for casseroles. It cooks them through without burning the top too quickly.
Next, grease your baking pan. A 9 by 13 inch pan works great for this recipe. You could also use a similar sized casserole dish or even a 12 inch oven safe skillet. Just set it aside for now.
Step 3: Make The Sweet Potato Filling
Place your cooled sweet potatoes into a large mixing bowl. Now it’s time to mash them up. You can use a handheld mixer or a stand mixer for this. I like to leave some small chunks for texture, but you can make it totally smooth if you prefer.
You should have about four cups of mashed sweet potatoes. To this, add the melted butter, brown sugar, beaten eggs, half and half, vanilla, and salt. Mix it all together until it’s well combined. The mixture should be beautifully creamy and orange.
Carefully pour or spoon this sweet potato mixture into your prepared baking pan. Spread it out evenly. This will be the delicious base for one of the best Thanksgiving side dishes you’ll ever make.
Step 4: Make The Pecan Topping
Now for my favorite part, the crunchy topping. In a separate medium bowl, whisk together the flour, brown sugar, and cinnamon. These dry ingredients will form the base of the crumble.
Pour in the melted butter and add the pecans. Use a spatula to fold everything together. Keep mixing until it’s all combined and crumbly. You want every pecan coated in that buttery, sugary mixture.
Spoon this amazing topping evenly over the sweet potato filling in the pan. Try to cover the entire surface. This is what makes it one of the most requested Thanksgiving food sides.
Step 5: Bake And Serve
Place the casserole in your preheated oven. Bake for 30 to 40 minutes. You’re looking for the top to be a lovely golden brown color. The filling should be set and the topping nice and crisp.
Once it’s done, take it out of the oven. Let it cool for just a few minutes, maybe five. This helps it set up a little before serving. This is one of those Thanksgiving recipes side dishes that smells as good as it tastes.
If you want to get fancy, you can garnish it. A little fresh thyme or rosemary adds a nice savory touch. A small sprinkle of flaky sea salt also balances the sweetness. Then, serve it warm and watch it disappear!
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. First, let the casserole cool down completely to room temperature. This is really important for food safety.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 4 days. When you want to reheat it, just pop it back in the oven until it’s warm.
This casserole also freezes well. For freezing, I recommend transferring it to a freezer safe container. It will keep for up to 3 months. Let it thaw in the fridge overnight before reheating.
Tips
Want to make your holiday less stressful? You can assemble this entire casserole a day or two in advance. Just prepare it up to the point of baking, cover it, and keep it in the refrigerator. When you’re ready, bake as directed. You might need to add a few extra minutes to the baking time.
Feel free to use either pecan halves or chopped pecans. Halves look really pretty on top. Chopped pecans give you more crunch in every single bite. It’s totally up to your personal preference.
If you are not a fan of pecans, walnuts or even almonds would be a good substitute. You could also make a nut free version with an oat crumble topping instead. Versatility is key for good Thanksgiving menu ideas.
Don’t be afraid to add other warm spices. A pinch of nutmeg or allspice in the filling or the topping can add another layer of flavor. It really enhances the holiday feel of the dish.
Conclusion
There you have it. A truly delicious and dependable sweet potato casserole. It’s a classic for a reason and it deserves a place on your holiday table. It’s more than just food, it’s a dish that brings comfort and joy.
This recipe proves that the best Thanksgiving side dishes don’t have to be complicated. With simple ingredients and clear instructions, you can create something everyone will remember. I hope you add this to your list of go to Thanksgiving recipes side dishes for years to come.
FAQ
Can I Make This Ahead Of Time?
Yes, absolutely! You can assemble the entire casserole, without the topping, up to two days ahead. Cover and refrigerate. You can also make the topping and store it separately. When ready to bake, add the topping and bake as directed. You may need a few extra minutes in the oven.
Can I Use Canned Sweet Potatoes?
You can use canned sweet potatoes or yams in a pinch. You’ll need about two 29 ounce cans, drained well. Make sure you get the kind packed in syrup or water, not pie filling. The texture might be a little softer, but it will still be delicious.
Is This Recipe Gluten Free?
This recipe is not gluten free as written because of the all purpose flour in the topping. However, you can easily make it gluten free by substituting a gluten free all purpose flour blend in the topping. The sweet potato filling itself is naturally gluten free.
What Can I Use Instead Of Pecans?
If you have a nut allergy or simply don’t like pecans, you have options. Chopped walnuts are a great substitute. For a nut free topping, you can make a crumble with rolled oats, flour, brown sugar, and butter. It will still provide that lovely crunchy texture.
Sweet Potato Casserole with Pecan Topping
This sweet potato casserole is a comforting and flavorful Thanksgiving side dish, surprisingly simple to prepare. Featuring a creamy sweet potato base and a crunchy pecan and brown sugar topping, it’s a family favorite that’s easy to make ahead.
Requirements
Ingredients
Instructions
- Peel sweet potatoes and place them in a large pot. You’ll want to cover them completely with water. Bring the water to a boil over high heat. Once it’s boiling, reduce the heat to a simmer. Let them cook for about 20 minutes. You’ll know they’re ready when a fork can easily pierce them. After they are tender, carefully drain all the water. Let the sweet potatoes cool down for about 15 minutes.
- While your potatoes are cooling, preheat your oven to 350 degrees Fahrenheit. Next, grease your baking pan. A 9 by 13 inch pan works great for this recipe. You could also use a similar sized casserole dish or even a 12 inch oven safe skillet. Just set it aside for now.
- Place your cooled sweet potatoes into a large mixing bowl. Now it’s time to mash them up. You can use a handheld mixer or a stand mixer for this. I like to leave some small chunks for texture, but you can make it totally smooth if you prefer. You should have about four cups of mashed sweet potatoes. To this, add the melted butter, brown sugar, beaten eggs, half and half, vanilla, and salt. Mix it all together until it’s well combined. The mixture should be beautifully creamy and orange. Carefully pour or spoon this sweet potato mixture into your prepared baking pan. Spread it out evenly. This will be the delicious base for one of the delicious Thanksgiving side dishes you’ll ever make.
- Now for my favorite part, the crunchy topping. In a separate medium bowl, whisk together the flour, brown sugar, and cinnamon. These dry ingredients will form the base of the crumble. Pour in the melted butter and add the pecans. Use a spatula to fold everything together. Keep mixing until it’s all combined and crumbly. You want every pecan coated in that buttery, sugary mixture.
- Spoon this amazing topping evenly over the sweet potato filling in the pan. Try to cover the entire surface. This is what makes it one of the most requested Thanksgiving food sides.
- Place the casserole in your preheated oven. Bake for 30 to 40 minutes. You’re looking for the top to be a lovely golden brown color. The filling should be set and the topping nice and crisp.
- Once it’s done, take it out of the oven. Let it cool for just a few minutes, maybe five. This helps it set up a little before serving. This is one of those Thanksgiving recipes side dishes that smells as good as it tastes. If you want to get fancy, you can garnish it. A little fresh thyme or rosemary adds a nice savory touch. A small sprinkle of flaky sea salt also balances the sweetness. Then, serve it warm and watch it disappear!
Notes
To make ahead, assemble the casserole (without topping), cover, and refrigerate up to two days. Bake as directed, potentially adding a few extra minutes.
You can use either pecan halves for presentation or chopped pecans for more crunch in every bite.
Walnuts or almonds can substitute pecans. For a nut-free version, use an oat crumble topping.
Enhance flavor by adding a pinch of nutmeg or allspice to the filling or topping.
Store leftovers cooled in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Nutrition
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