- For the potatoes:
- 3½ to 4 cups sweet potatoes, mashed
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 Tablespoons buttermilk or milk
- ½ cup butter, melted
- For the topping:
- ⅓ cup flour
- 1 cup pecans, chopped
- ⅓ cup butter, melted
- 1 cup brown sugar, packed
- Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2½ quart size)
- Combine the sweet potatoes, sugar, eggs, vanilla, 2 tablespoons of buttermilk or milk and melted butter in a medium bowl using an electric mixer or by hand. Add additional buttermilk if needed (you will use between 2-4 tablespoons)
- Pour into your casserole dish.
- Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.)
- While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. You want a lightly browned, crunchy top.
- Let it sit for about 30 minutes before serving.
-I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. I have also peeled, cut up and boiled the sweet potatoes till they pass a for test. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a ½ tsp. salt to the potato mixture.
-You can use less sugar if you prefer your sweet potatoes not so sweet. I have made these with ½ cup sugar and it was still delicious!
UPDATE 11-11-14: I recently made this for a pre-Thanksgiving dinner. I added a little more sweet potatoes (probably a ½ cup. A total of 4 medium sized) I didn't adjust the recipe other than that, but I baked in a 13x9" pan and it worked great! It was a for a large sized group so I wanted it to go farther and there wasn't a bit leftover 🙂 It makes the crust not as thick but nobody seamed to mind.
Looking for more dinner or THANKSGIVING recipes?! Check these out:
Lemon & Tomato Green Beans: My favorite green beans!
Potato Knot Rolls: These rolls melt in your mouth!
Chocolate Pecan Pie Bars: One of my favorites!
Pumpkin Cheesecake Pie: Love a little cheesecake with my pumpkin pie 🙂
Here are the original photos I posted 3 years ago, just so I can remind myself I am getting better at food photography, even if it is a slow process 🙂