Last week I was blessed to enjoy a couple of days off to celebrate Thanksgiving with family. Everyone contributed to the holiday meal in some way, and one of my contributions was my sweet potato casserole.

For me, Thanksgiving dinner isn’t a Thanksgiving dinner without sweet potatoes on the table. Sweet potatoes were so well liked in my family I can’t really remember that we ever had any left over from a meal whether it was Thanksgiving or not. Imagine the panic and shock I experienced when my husband, Bob, told me he did not like sweet potatoes as I planned the very first Thanksgiving meal we would eat together as a married couple.

“Um, how can we have Thanksgiving dinner without sweet potatoes?” I thought to myself. It just did not compute for me.

Determined that I could figure out a way to make anyone enjoy eating just about anything, I kept sweet potatoes on the menu. Though I can’t remember the details of what he didn’t like about his previous encounters with sweet potatoes, I do remember giving him the third degree to find out what didn’t work for him in the past. I am blessed with a wonderful husband who is willing to try anything I make, and that year we had an enjoyable dinner which resulted in Bob’s realizing sweet potatoes really can be good.

My presentation of this classic fall and winter dish has changed a bit over the years, but one thing remains the same - this recipe has converted many non-sweet potato eaters. It’s great not only with the thanksgiving turkey, but also with roast duck, pork or my spice rubbed chicken. You can also use any leftovers to make sweet potato ravioli.

This recipe makes plenty for a crowd. Halve it and bake it in an 8″ x 8″ pan if you’re making it for a family dinner.

Sweet Potato Casserole

For the potatoes:

• 4 1/2 lbs. sweet potatoes 
• 2/3 c. brown sugar 
• 1/4 c. butter, softened* 
• 4 eggs* 
• 2/3 c. milk*
• 2 t. vanilla 
• 1 t. salt

For the topping: 

• 2/3 c. brown sugar 
• 1/3 c. flour 
• 3 T. chilled butter* 
• 1/2 c. pecans 

Preheat oven to 350° F. Scrub potatoes and prick all over with a fork.

Place potatoes on a baking sheet and bake until a skewer is easily pushed into the center, about 50-60 minutes. Allow to cool and peel. This step is easily done the day ahead. 

Combine all topping ingredients in a food processor and pulse together until somewhat crumbly. Set aside.

Grease a 9” x 13” baking dish and set aside.

Preheat oven to 350° F.

Combine brown sugar, butter, eggs, milk, vanilla, salt and baked sweet potatoes in the bowl of a stand mixer. Beat until potatoes are completely mashed and mixture of thoroughly combined.

Spread potatoes in prepared baking dish and sprinkle pecan mixture all over the top. Bake for approximately 40 minutes or until potatoes are completely hot and topping is crunchy.

*Notes: 
To make this casserole completely vegan use vegan spread in place of the butter and soy or rice milk in place of the milk.

In place of the eggs, combine 1/4 c. ground flax meal and 3/4 c. water in a saucepan. Cook over medium heat, stirring constantly until mixture is thick. Allow to cool. This step may be done the day ahead along with the baked sweet potatoes.

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