No holiday table is complete without sweet potato casserole. When it comes to the holidays, the side dishes make the meal and sweet potato casserole is as integral to a Thanksgiving table as turkey and cranberry sauce. In our easy and delicious sweet potato casserole recipe, cooking the sweet potatoes in chicken broth brings a subtle savory flavor that perfectly complements the natural sweetness of this side dish. A traditional brown sugar and pecan topping provides great flavor and texture for the sweet potato casserole without requiring too many ingredients- no need to have cinnamon, marshmallows, or vanilla extract on hand for our sweet potato casserole recipe. Best of all, you can put this side dish together up to 2 days in advance. See Tips to learn how.
cost per recipe: $8.78
Set the oven to 350°F. Let 2 tablespoons butter stand to soften. Reserve the remaining butter. Stir the sweet potatoes and broth in a 4-quart saucepan. Cover and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the sweet potatoes are tender. Do not drain.
Mash the sweet potatoes and broth in the saucepan with 1/4 cup brown sugar, the softened butter and the salt. Spoon the mixture into an 11x8x2-inch baking dish.
Mix the reserved butter, remaining brown sugar and the flour in a medium bowl with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the pecans. Sprinkle the pecan mixture over the sweet potato mixture.
Bake the sweet potato casserole for 30 minutes or until the pecan mixture is lightly browned.
Very good--the topping is delicious! I made them the day before following the instructions!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.