SWEET POTATO CASSEROLE😍
The recipe that was thrown together after running out of marshmallows last minute, this dish is now a staple at every Thanksgiving and a request at every friendsgiving. It even converts non-sweet potato fans and is almost impossible to mess up. You’re gonna wanna make this one ASAP!
Ingredients:
For the Sweet Potatoes:
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2 pounds sweet potatoes
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½ stick melted butter
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½ tsp salt
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½ tsp cinnamon
For the Crumb Topping:
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¾ cup flour
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¾ cup chopped pecans
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¾ stick melted butter
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¼ cup packed brown sugar
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1 tsp salt
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½ tsp cinnamon
Directions:
For the Sweet Potato Casserole:
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Peel and chop sweet potatoes and add to a large pot. Season with a big pinch of salt and cover with water.
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Bring up to a boil, and reduce for 20-25 minutes or until tender.
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Once cooked, drain and mash with the melted butter, salt, and cinnamon. Transfer to an 8×8 baking dish and smooth it out.
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Preheat the oven to 350 degrees.
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In a bowl, add the flour, pecans, melted butter, packed brown sugar, salt and cinnamon. Combine with a fork until it forms a crumble.
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Top the mashed sweet potatoes with the crumble, evening out the top.
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Bake for 28-33 minutes until browned.
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If you are looking to make this ahead, just reheat in the oven for 5-10 minutes until warmed through!