A few years ago I was assigned to bring the “yams” to Thanksgiving. I started asking around how others prepared them. There is always the typical chop them up with butter over and marshmallows.. which is good. I thought I would go with tradition until my girlfriend introduced me to this recipe and I just love love love it. It has a nice crunchy sweet crust and creamy base. So sweet, I’ve considered having it as a dessert!
Sweet Potatoes for Sweet Potato Casserole
First of all, when we make this, we use sweet potatoes. Not yams. Technically you can’t even buy true yams in the United States.. or it’s very difficult. What you sometimes see labeled as a yam (the orange, darker potato) is just another variety of a sweet potato. What you will find most often is lighter colored sweet potatoes and a darker, orangey sweet potato. The later is usually nicknamed yam. I used the lighter sweet potato. I prefer it just because it is less fibrous and makes for a creamy casserole, but both work wonderfully! There is a great article from TheKitchn.com detailing more about the yam vs. sweet potato thing… here.
Anyways… the real kicker to this recipe is the sweet crunchy topping. Mix it all together and crumble it over the potatoes. It seriously can’t get easier. If you’re over the same old tired marshmallow routine, you really need to give this a try!
Sweet Potato Casserole
- 3 Sweet Potatoes
- 2 Eggs
- 1 Cup Sugar
- 1/2 Cup Butter softened
- 1/3 Cup Milk
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup Chopped Pecans
- 1/2 Cup Flour
- 1/3 Cup Butter melted
Rinse and peel sweet potatoes,then cut in to large chunks and boil in large pot of water.
While boiling, beat 2 eggs in large bowl.
Add in sugar, butter, milk, and vanilla.
When potatoes are fork tender, strain and add to mixture. Use hand mixer to beat and combine.
Pour into a greased 9x13 baking dish.
Combine all ingredients for topping and sprinkle evenly over top.
Bake uncovered at 350 degress for 20-25 mins.