For as long as I can remember, Sweet Potato Casserole has been one of my favorite Thanksgiving Day side dishes. When it comes to Thanksgiving, I like the side dishes more than the turkey.
Of course, just any sweet potato casserole won’t do. Hold the marshmallows, please! Don’t come near my sweet potatoes!
When I was a little girl, mama always served Sweet Potato Casserole on Thanksgiving and other special occasions. When I would eat this casserole, I thought I was getting to eat dessert as part of my meal.
The creamy sweet goodness of the potatoes combined with the sweet, buttery crunch of the topping – I’m in hog heaven (as grandpa used to say)!
Now that I’m wiser, my very favorite Thanksgiving side dish is much too sweet for my taste.
So I created my lightened-up sweet potatoes! For me, it has just the right amount of sweetness, crunch, and creaminess. It’s a hit!
My mouth is watering as I write this post! Maybe I need to make Lightened Up Sweet Potato Casserole tonight and not wait until Thanksgiving.
Ingredients You’ll Need To Make Sweet Potato Casserole
- cooked and mashed sweet potatoes
- melted butter
- 1 beaten egg
- milk
- granulated sugar
- vanilla extract
Topping:
- brown sugar
- softened butter
- chopped pecans
- all-purpose flour
Favorite Sweet Potato Casserole
I like to bake the sweet potatoes for this recipe. Wash and dry the potatoes, pierce a few times with a fork and bake, unwrapped, at 400º for about 45-50 minutes or until tender.
In a large mixing bowl, mix together the sweet potatoes, butter, egg, milk, sugar, and vanilla. Pour into a greased casserole dish.
Mix the topping ingredients together and spoon over the potato mixture. Bake at 350º for 25-30 minutes.
Sweet Potato Casserole
This Sweet Potato Casserole is a lighter version of my favorite casserole. The pecan topping is crunchy and the sweet potatoes are tender and flavorful with just the right amount of sweetness.
Ingredients
- 3 cups sweet potatoes, cooked and mashed
- ¼ cup melted butter
- 1 egg, beaten
- ½ cup milk
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
Topping:
- ½ cup brown sugar
- 1/4 cup butter, softened
- ½ cup chopped pecans
- ½ cup flour
Instructions
- In a large bowl, combine sweet potatoes, melted butter, egg, milk, sugar, and vanilla extract. Mix well.
- Pour into a greased 8" square baking dish.
- Combine the topping ingredients and spread evenly over the potato mixture.
- Bake at 350º for 25-30 minutes.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 358Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 55mgSodium 139mgCarbohydrates 47gFiber 3gSugar 29gProtein 4g
I also mix up the topping and place it in a ziplock bag and store it right beside the sweet potato mixture in the fridge.
On Thanksgiving Day, I remove the casserole and topping mixture about 30 minutes before baking. Top the casserole with the topping mixture right before baking.
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Pecan Pie Cobbler – (Check out the Viral Video and my Favorite Dessert)
How to Roast a Turkey PLUS Turkey Panini
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