Sweet Potato Casserole with Pecans

Several of you asked for the recipe I will use for my sweet potato casserole on Thanksgiving. Technically it is a yam casserole because I went out and got Garnet Yams, as so many of you suggested. The recipe that is most similar to the old one I lost is by Sara Welch at Dinner at the Zoo.  The secret ingredients are brown sugar and maple syrup. Here it is:

Ingredients for casserole

• 2 lbs sweet potatoes  I used Garnet Yams
  
• 3 tablespoons butter melted
• 1/4 cup milk
• 1/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract

Ingredients for pecan topping

• 3/4 cup brown sugar
• 1/2 cup flour
• 5 tablespoons melted butter
• 3/4 cup chopped pecans

Instructions

• Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the sweet potatoes with a fork and place them on the pan in a single layer.
• Bake the potatoes until tender, 45 minutes to an hour.
• When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the sweet potatoes in a large bowl.
• Add the 3 tablespoons of melted butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
• Use a potato masher or hand mixer to mash or beat the sweet potatoes until mostly smooth.
• Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
• Spread the sweet potato mixture in an even layer in the pan.
• In another bowl, mix together the brown sugar, flour, melted butter and pecans until large crumbs form. Sprinkle the crumb topping over the sweet potatoes.
• Bake for 30 minutes or until topping is lightly browned.
• Let sit for 10 minutes, then serve.
  

Note:  When I used to make this casserole, I would bake the yams and assemble the casserole, minus the topping, the day before Thanksgiving. I would cover and refrigerate it until the next day. Before baking, I would remove it from the fridge for an hour or two, then uncover it, and top it with the pecan streusel. Bake as directed.

 

 

 

 

 

Comments

[Kelli]

Thank you so much for posting the recipe! I certainly didn't expect you to do it this week with all the busyness of the holiday! Blessings to you! 🥰

[Kerry L]

Thanks for the recipe Nicole! It looks delicious! Anything with maple syrup has my vote. Again have a joyful Thanksgiving!

[Taria]

Thanks! I think this is in my future. Happy Thanksgiving to you and the family.

[Jan]

That looks yummy! Have a great Thanksgiving! 🦃🥧🍷

[Stephani in N. TX]

A short cut to baked yams that I love is to cook them in the microwave. Microwave 4-8 yams or sweet potatoes at a time on a double slice of wax paper for potato ooze. Wrap and refrigerate till ready to use, the same day or the next. Or leave out on the counter till cool enough to work with. I just never have enough room in my oven to do everything on the holiday itself. I still love mine with broiled mini marshmallows on top, once a year won't hurt.Happy turkey day Nicole.

[NancyA]

Thanks for the recipe. I think I will try that this year.

[Bonny]

Made this for Thanksgiving and it was a unanimous hit! Only problem, no leftovers! Thanks for a yummy recipe