Susan’s Thanksgiving Sweet Potato Casserole

Side Dishes

Dec 7

I look forward to this side dish at the Thanksgiving table every year. Our family friend, Susan, brought it over the first Thanksgiving we spent with our families together and it has been a staple ever since. This recipe is a low budget side dish and allows the sweetness of the sweet potatoes, using either canned or fresh, and the spiciness of the cloves to shine through. It truly could not be any easier and is such a crowd favorite! And you most definitely could “jazz” the recipe up a bit with more spices and freshly roasted sweet potatoes, if you prefer. But alas, I must give you the basic recipe Susan shared with me so you all could try it!

INGREDIENTS
Casserole
40 oz. can of sweet potatoes, drained*
1 egg
1/2 tsp vanilla extract
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp powdered ginger
Sprinkling of cloves
1/2 tsp salt

*Could also use freshly cooked sweet potatoes if you prefer. I would recommend 2-3 larger-sized sweet potatoes to equate to the above amount (40 oz).

Topping
1/2 cup chopped pecans (I used candied pecans!)
1/3 cup brown sugar
1/3 cup all-purpose flour
3 tbsp salted butter, melted
Dusting of lemon zest

INSTRUCTIONS

Mix sweet potatoes, egg, vanilla extract, brown sugar, cinnamon, ginger, cloves, and salt in food processor until smooth (about 30 seconds to 1 minute). Pour into a smaller-sized greased casserole dish (use regular-sized casserole dish if doubling or tripling recipe).
Next, mix all of your topping ingredients together in a small bowl. Be sure to add in your melted butter last to bind everything together really well. Spread topping mixture over the potatoes.
Bake at 350° approx. 35-40 minutes. Top with a dusting of lemon zest. Enjoy!