My husband got me into eating sweet potato casserole. He was constantly bragging about how good his mom’s sweet potato casserole was. Finally, Thanksgiving rolled around and I couldn’t wait to taste this gem of a dish and better yet, get that recipe!! (Yall know I’m such a recipe whore!)
Her recipe didn’t disappoint! It was creamy, sweet with a bangin, crunchy topping and you better believe I got around to adding it to my collection! When I decided to do a blog on sweet potato casserole I immediately whipped out this recipe with the intentions of following it to the T! Then I remembered how freaking delicious my grandmother whipped sweet potatoes were *light bulb moment*
Hmmm….I wonder what would happen if I combined my grandmother’s recipe, with my mother-in-law’s recipe???? I’ll tell you what happens, pure sweet potato casserole bliss!!!!
Here’s why I ADORE this recipe so much
1.) It has the perfect balance of sweetness.
2.) The spices in this recipe enhance the natural flavors of the sweet potatoes, making them downright addictive.
3.) The sweet potatoes are sooooo creamy, fluffy, and light. Baking fresh sweet potatoes are a must! Don’t you dare go for the can or boiling water!!!
4.) The topping. Mercy, the topping. Crunchy, sweet…step aside marshmallows you don’t stand a chance up against this topping.
I have to eat this stuff slow to make it last longer or not I’ll convince myself that I need “just a lil bit more” and before I know it, I’ve cleared off another row in the pan all by myself. Did I mention I’m normally not a big sweet potato casserole eater??
Note* If you prefer a more caramelized crust try baking in a smaller pan or adding more butter.
Watch me make this Sweet Potato Casserole from start to finish!
Sweet Potato Casserole Recipe
By Divas Can Cook
Recipe type: side dish, dessert
- 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
- ½ cup of half-n-half
- ¼-1/2 cup white sugar
- ¼-1/2 cup light brown sugar
- 1-2 teaspoons of cinnamon
- few pinches of ground cloves
- few pinches of ground ginger
- few pinches of ground nutmeg (optional)
- 1-2 teaspoons of vanilla extract
- 1-2 Tablespoons all-purpose flour
- ½ cup butter, melted
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
- Preheat oven to 350 degrees
- Punch a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from oven and let cool. Turn the oven down to 325 degrees.
- Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
- Mash the potatoes up with a potato masher to break up any large pieces.
- Add in the half-n-half
- Mix the sweet potato mixture thoroughly until creamy.
- Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter.
- Add in the flour to thicken if needed and mix well.
- Taste the mixture to make sure it tastes good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
- Add in the eggs and mix well.
- Spoon the mixture evenly into a 9X9 inch pan. Set aside.
- In a medium bowl, add in all of the topping ingredients. Stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake for 30 minutes.