My husband got me into eating sweet potato casserole. He was constantly bragging about how good his moms 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 dissapoint! 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 grandmothers whipped sweet potatoes were *light bulb moment*
Hmmm….I wonder what would happen if I combined my grandmothers recipe, with my mother-in-laws 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 enhances the natural flavors of the sweet potatoes, making them down-right addictive.
3.) The sweet potatoes are sooooo creamy, fluffy and light. Baking the fresh sweet potatoes is 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!
The Recipe
Sweet Potato Casserole Recipe
By Divas Can Cook
Recipe type: side dish, dessert
Ingredients
- 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 teaspoon 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
- TOPPING
- ½ cup all-purpose flour
- 1 cup of chopped pecans
- 1 cup light brown sugar, packed
- few dashes of cinnamon
- 5 Tablespoon butter melted
Instructions
- 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 taste 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 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.
Hi! I made this last year for thanksgiving and I loved it but I was wondering would it be bad to use canned sweet potato? I’m just trying to save time. I just don’t want it to taste different cause last year was delicious.
I am back on this site for a second time to get this recipe, I made it two weeks ago, and plan to make it again in another two weeks.
My potatoes are in the oven right now.i can’t wait to try this. I’m going to half and half it.some of the family don’t do pecans.
Thanks Diva
will vaporated milk be an okay substitute for half and half in case its in the pantry
I made this for thanksgiving and it was a hit! The first thing to go from the dinner table and requested for christmas. Not to sweet … I messed up a little on the topping but it came out good anyways (I think I used too much flour). Anyways, thanks Diva!
This was my first Thanksgiving cooking for my new family and it was a success! I tripled this recipe and used marshmallow topping instead of the pecans and let’s just say we didn’t have any left overs! Thank you for sharing your recipes!
This is a must!!! Did it for a party at work and everyone was asking for the recipe even I was left speechless. Thank you so much!