Thanksgiving is fast-approaching so I just need to share with you one of my favorites. It’s not your typical recipe of sweet potato casserole topped with marshmallows. In my opinion, this is far better. And I believe this because so many people I’ve made this for have told me that even though they don’t like those typical sweet potato casseroles, they LOVE this one and then proceed to ask for the recipe!
I’m always happy to share with them the recipe I found at Epicurious.com: Whipped Sweet Potatoes with Brown Sugar-Pecan Topping. It’s sweet but not TOO sweet. It’s the perfect amount of sweet.
A couple notes: I’ve made this Sweet Potato Casserole both with fresh sweet potatoes and canned. The canned of course is much quicker, but I think the fresh is tastier. Either way is just delicious, though. When I used canned sweet potatoes, I actually double to triple the amount of sweet potatoes called for. I drain it and don’t even have to boil it, because it mashes in an instant, but I do melt the butter for easier mixing and with the recipe from there.
I used to make this with the pecans, but since having kids who have nut allergies, I just leave out the pecans and it still tastes heavenly.
Hope you guys love this Sweet Potato Casserole, too! Happy almost Thanksgiving!
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Christine, aka happyvballgirl 🙂
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