Yes I know Thanksgiving has come and gone, but do you need to do yourself a favor and pin this recipe anyways. It is easy, delicious, and I am sure will be a household hit! I started making this recipe years ago and so many people I have prepared it for will text me and ask for it later to prepare in their households for special events. Give it a try to make a Christmas dinner party with guests feel a little more special, or even serve with your Christmas dinner too – sweet potatoes are not only for Thanksgiving!
It is a sweet recipe, but not as sickeningly sweet as the ones that smother the potatoes in syrup and marshmallows. Personally, I have more of a hankering for savory foods than sweet, but this is a nice addition to a big savory dinner plate. Give it a try and let me know how you enjoy it!
Side note – the toppings for this recipe here are doubled, so would accommodate a large rectangular baking dish well. I would start with half and add until your sweet potatoes are covered as desired… I am a fan of crumble topping so if you do not prefer it, do not feel obligated to use all of it!
To prepare this recipe, you will need two mixing bowls and a 2qt casserole dish for baking. I prefer to just dump all my crumble toppings into a food processor and pulse until grainy and even, but it is not necessary.
Ingredients (for the filling)
3C cooked, mashed sweet potatoes
1/2C granulated sugar
1tsp vanilla extract
1/3C milk
1/2C unsalted butter, melted
2 eggs
Ingredients (for the topping/crumble)
1/2C brown sugar
1/3C flour
1/3C butter cut into 1/4 inch cubes
1C chopped pecans
Directions
You will first have to boil your sweet potatoes until they are soft all the way through. I usually assume one sweet potato the size of my hand is about a cup of potatoes when cooked and mashed.
Once your potatoes are cooked and peeled, measure out 3 cups into a mixing bowl. Add your sugar, vanilla and milk and stir with a whisk. Add your melted butter and stir again. Lastly, whisk in your two eggs. Pour this mixture into your casserole dish.
In a separate dry bowl, combine all your topping ingredients. Again, I prefer to pulse this in a food processor, but you can mix by hand as well, it will just be a little more uneven if hand mixed. mix until your ingredients look like a coarse sand. If you are using a food processor be sure to not over mix… it can turn into a paste if the nuts are chopped down to too small of a size.
Pour desired amount of topping over your dish.
Bake at 375 Degrees Fahrenheit for 50 minutes. A good sign it is done will be bubbling around the edges. Allow to cool at least 5 minutes before serving.
Enjoy!
X.O. – Abbey Co.
P.S. – Next year the hubs and I are 100% splurging on a set of chafing dishes for holidays. It always feels like such a shame to spend so much time and effort cooking just for the dishes to get cold on the counter while you wait for everything to wrap up! I especially want a set that is oven-safe, so you can bake your casseroles in the same dish they are served out of. Here is a set I have my eyes on!
Just for fun, check out all the items in the Abbey Co. storefront!
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