I think you’re going to liiiike this.
One of my most happy/repeat Thanksgiving memories year after year involves me stuffing my face with this very sweet potato casserole topped with a buttery brown sugar pecan crumble. May I repeat: buttery brown sugar pecan crumble.
It’s like a little bit of sweet decadence right on your regular T-day plate, nestled in there with mashed potatoes, turkey, gravy, brussels sprout salad, and corn pudding. IT’S SO GOOD that you’ll go have to back for sweet potato casserole seconds, which would be pre-dessert dessert and is definitely allowed on this day of the year.
Or you could just serve it for regular dessert, but – but – but – but mom made pumpkin dessert bars! All the food.
A couple of thingy-things to know:
- This recipe comes from my lovely M-O-M (love you Mom!), which came originally from her friend Adie, who is famous in our small Minnesota hometown for her family’s tree farm. Yes, tree farm as in, fields of CHRISTMAS trees, hayrides and snow and free pine smells for everyone, an ornament shop with free cider, cocoa, and cookies… I’m getting happy chills right this very minute. Thanks to Mom and Adie for bringing this joy onto our Thanksgiving table.
- My mom always made this with canned sweet potatoes. Because such a thing does in fact exist and, for this recipe, tastes better than regular sweet potatoes. I JUST SAID THAT. Maybe I’m biased because this is what is nostalgic to my tastebuds. Buuuut I don’t think so. For this post I tried it both ways, I pinkie promise, it was far better with canned. I know I know! But the texture, the taste, everything. This coming from a major sweet potato lover. It’s shocking but very okay, which leads me to #3.
- You’ll make this in 8 minutes or less. Then you’ll put it in the fridge and pull it out in the midst of the people-frenzy on Thanksgiving day and guess what, friends? Sweet potato casserole. PECAN CRUMBLE. In your oven. Baking up like something magical and making you the star.
This is my last Thanksgiving recipe post this year because a) enough already, b) I have creamy soup and crusty bread on the mind, c) I am moooo-ving and I’ll be lucky to get a piece of peanut butter toast on the blog next week, or d) all of that together.
Go get your pecan crumbling on.
- 3 cups (1 29-ounce can) sweet potatoes, drained
- ½ cup melted butter
- ⅓ cup milk
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 beaten eggs
- salt to taste
- 5 tablespoons melted butter
- ⅔ cup brown sugar
- ⅔ cup flour
- 1 cup pecan pieces
- Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.
- Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.
I’m going to try to share some house pictures tomorrow! Probably mostly to avoid lifting more boxes. Housey people, I’ll see you then.