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Oh, sweet potato casserole! We always had this deliciousness at Thanksgiving when I was growing up and my mom would put it on my plate. I was not a fan at the time. But, looking back, I have absolutely no idea how I could have turned it down all of those years.
Sweet Potato Casserole is now what I look forward to the MOST during the holidays (aside from Red Chile mashed potatoes, but that’s a post for another day.)
This award-winning sweet potato casserole is a family recipe and seriously the best I’ve ever tried. Do you want to know what makes it SO good?
Well, let me tell you…
Not only is it the perfect combination of a smooth and creamy filling or the satisfyingly crunchy praline topping, but even more so: the Maple flavoring!
I will admit that I probably use maple far too often – in sugar cookies, banana bread, you name it – but I don’t think there is a more ideal place to put maple than in a comfort food like Sweet Potato Casserole.
It makes me feel like I could eat it for breakfast in the morning (on a cheat day, of course) or after dinner as a dessert.
Happy Holidays, everyone!
And speaking of Thanksgiving, have you tried my Addictive Cranberry Jalapeño Dip?
This dip is one of the MOST PINNED recipes on Pinterest and has been shared by over 2 million people on Facebook – and for good reason! The spicy, tart and sweet combination will have your guests begging for the recipe (I promise!)
Check Out the Cranberry Jalapeño Dip Recipe Here:
PIN THIS FOR LATER:
Thanksgiving isn't the same without a homemade sweet potato casserole. The creamy, soft sweet potatoes are topped with a flavorful crunchy pecan contrast. This is the best sweet potato casserole I've ever tasted - and I know you'll love it, too!
- 4 Tbsp Unsalted Butter
- 4 Cups Sweet Potatoes, Peeled and Cubed
- 1/2 Cup Milk
- 1/4 Cup Brown Sugar (Packed)
- 1/4 Cup White Sugar
- 2 Large Eggs
- 1/2 tsp. Pure Vanilla Extract
- 1 tsp. Pure Maple Extract
- 1/2 tsp. Kosher Salt
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Brown Sugar (Packed)
- 4 Tbsp. Unsalted Butter, Melted
- 1/4 tsp. Pink Himalayan Sea Salt (or Regular Kosher Salt)
- 1 tsp. Cinnamon
- 3/4 Cup Chopped Pecans
Preheat oven to 350 degrees and butter a 2-quart baking dish.
Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, white sugar, vanilla flavoring, maple flavoring, salt and eggs in a large bowl. Transfer filling into buttered baking dish and spread evenly.
Combine the flour, brown sugar, cinnamon, butter and salt in a medium bowl until the mixture is combined well and clumps together. Stir in the pecans. Add the topping mixture over the top of the sweet potatoes in an even layer. Bake for 25-30 minutes or until mostly set in the center and golden on top. Serve warm. Enjoy!
If you have the time, wrap the sweet potatoes in foil after peeling and place the foiled sweet potatoes on a baking dish. Roast them in the oven for about an hour at 425 degrees.
This will bring out all of the sugar and sweetness that sweet potatoes are known for (and it also makes them easier to cut!)