I just finished making yet another dish for Thanksgiving: sweet potato casserole. That means I have four items in my freezer ready for the big day. Woohoo!
My sweet potato casserole recipe came from a dear woman at our church who passed away several years ago. This recipe is almost as sweet as she was. Even if you don’t like sweet potatoes, I think you will like this tasty dish, unless you are my brother who detests coconut.
To make sweet potato casserole you will need sweet potatoes, butter, sugar, brown sugar, flour, eggs, vanilla, pecans, coconut, and flour.
The first step is to peel, chop, and boil some sweet potatoes. You will need 3 cups of mashed sweet potatoes so the size of your sweet potatoes will determine how many you need.
For example, I only used four sweet potatoes that we grew in our garden. However, they were so big that I had enough for 3 batches of this recipe.
Next, drain the potatoes and mash them. I used an immersion blender and mashed them right in the pot I boiled them in.
The next steps are to mix butter, vanilla, eggs, and sugar with the sweet potatoes and pour the mixture into a 9 x 13 casserole dish. In another bowl you will need to combine the topping ingredients and sprinkle them on top.
The casserole is either ready to bake or freeze for later.
If you choose to freeze the casserole simply cover and label it. When you are ready to bake it, dethaw the casserole in the refrigerator and then bake at 350 degrees for 20-25 minutes.
I made two of these casseroles today. One is for our church Thanksgiving carry-in and the other is for Thanksgiving Day.
Now, here’s the recipe. (I have posted it before, but it is good enough to share again. )
Are sweet potatoes on your Thanksgiving menu? What is your favorite way to eat them?
Previous Make-Ahead Thanksgiving Posts
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