Best-Ever Sweet Potato Casserole

Once you try this sweet potato crumble casserole, you won’t ever go back to the marshmallow-topped version!! Perfectly sweet and undeniably rich deserves a spot on your holiday table this year.

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This casserole is…

Undeniably rich,
Unbelievably creamy,
Perfectly sweet,
Amazingly delicious,
Ultra comforting.

Nothing screams home or  “mom” like this dish full of my mom’s homemade sweet potato casserole. I don’t know anyone else in the world who likes sweet potatoes more than my mom. In fact, I don’t even think I can say that she likes them because that is such an understatement. She LOVES them!! When I told my mom that I was making this casserole just “for the blog” and no special occasion, the look on her face was priceless. It was as if she had won the sweet potato lottery.

Every year for the holidays the one dish that never fails to make an appearance on our table is this casserole. I like to say, “you haven’t had sweet potato casserole until you have had my mom’s version.” With sweet potatoes, texture is everything and this makes the creamiest sweet potato casserole ever. Some might even mistake it for mashed potatoes.

On that note, I’d like to give all recipe credit to my mom… I’m just the photographer/blogger today. 🙂

P.S. I portioned out the sweet potato casserole into mini dishes because I thought it just looked so much cuter.

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Best-Ever Sweet Potato Casserole

Once you try this sweet potato crumble casserole, you won’t ever go back to the marshmallow-topped version!! Perfectly sweet and undeniably rich deserves a spot on your holiday table this year.

Ingredients:

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
2/3 cup packed light brown sugar
1/2 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Set aside.
  2. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  3. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  4. Remove from heat and add the salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  5. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  6. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.