The Sweetest Sweet Potatoes. This is seriously my favorite recipe for sweet potatoes ever!
It wasn’t until a couple years ago that I discovered my love of sweet potatoes. I’m not sure why I hadn’t eaten them much before that.
It isn’t like I had anything against them or disliked them, but they just weren’t something I ate much of. However, once I did discover them, I found that one of the most amazing dishes to make with sweet potatoes is this recipe for the sweetest sweet potatoes.
Think sweet potatoes with a streusel topping. This could nearly classify as a dessert instead of a side dish (but don’t worry, we won’t classify it as a dessert, so feel free to eat that piece of pie!).
Can you boil sweet potatoes?
You definitely can. If you’d like to boil your sweet potatoes to make this sweet potato casserole, feel free.
Peel the sweet potatoes before boiling. Boil for about 15 minutes, until easily poked with a fork. Drain well.
While you can boil your sweet potatoes, I recommend baking them. It may take a little longer in cooking time, but I prefer the texture of baked sweet potatoes over boiled sweet potatoes.
You also lose some of the nutrients in the sweet potatoes when you boil them and then drain off the nutrient-laden water.
Can you leave sweet potato casserole out over night?
We don’t recommend it. Proper food safety handling requires keeping food out of the danger zone of 40-140º.
Once the sweet potato casserole has bee heated to temp, it should get put back into the refrigerator within 2 hours. This is true of most of your Thanksgiving dinner.
Food left out for longer carries a real risk of growing bacteria that can make you sick, and no one wants to be sick at Thanksgiving time. So play it safe and refrigerate any leftovers.
- 5 cups sweet potatoes, cooked (I used 4 large sweet potatoes and baked them)
- 1/2 cup butter, melted
- 1/3 cup evaporated milk
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/3 cup cold butter
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- Grease 13x9 pan.
- In a stand mixer (or using a mixer in a large mixing bowl), beat the sweet potatoes until they are smooth.
- Add butter, evaporated milk, sugar, vanilla and eggs, and mix until well blended.
- Spread in greased pan.
- In a medium bowl, stir together flour and brown sugar. Cut cold butter into the mixture, until mixture is crumbly. Stir in chopped nuts.
- Sprinkle topping over sweet potatoes.
- Bake approximately 35 minutes until golden brown.
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Serving Size:12 Servings
Amount Per Serving:Calories: 364 Total Fat: 20g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 67mg Sodium: 154mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 4g Sugar: 26g Sugar Alcohols: 0g Protein: 5g
Are sweet potatoes part of the Thanksgiving meal at your house?
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