I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.
You’ll notice right off that this recipe does not include a layer of marshmallows. Nothing against mallows, but I think the crunchy pecan topping can hold its own without them. Plenty of brown sugar and a splash of half and half make the sweet potato layer as rich and creamy as can be. Pop the dish in the oven for just over half an hour, then let it sit and firm up before serving.
INGREDIENTS
4 cups sweet potatoes, cooked and mashed
1 cup brown sugar
⅓ cup half and half
⅓ cup butter, softened
1 egg
2 teaspoons vanilla
1 ½ teaspoons salt
TOPPING
1 cup brown sugar
⅓ cup flour
1 1/3 cup pecan pieces
½ cup butter, melted
PREPARATION
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