History doesn’t say who figured out that sweet potatoes pair well with the molasses smoky-sweetness of brown sugar, the holiday aroma of cinnamon, or the floral delicateness of vanilla, thus inventing Sweet Potato Casserole. No one is quite sure who convinced the world that this creamy and luscious casserole should be a side dish rather than a dessert. But we can say one thing with certainty: that person was a genius. Sweet Potato Casserole is a beloved classic of the Thanksgiving table, adding a touch of sugar that’s sure to satisfy and pair perfectly with savory servings!

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For the potatoes:

  • 5 sweet potatoes, peeled, cooked and mashed
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream

For the topping:

  • 1/4 cup butter, softened
  • 3 tablespoons flour
  • 3/4 cup light brown sugar, packed
  • 1/2 cup pecans, chopped


Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9×13-inch casserole dish.

Step 3 -In a large bowl, combine the mashed sweet potatoes, the salt, 1/4 cup of the butter, the eggs, the vanilla, the ground cinnamon, the sugar, and the heavy cream. Mix until well-incorporated.

Step 4 -Pour the sweet potato mixture into the prepared casserole dish.

Step 5 -In a medium-sized bowl, combine the remaining butter, the flour, the light brown sugar, and the chopped pecans. Mix using a pastry blender or your fingers until coarse crumbs form.

Step 6 -Sprinkle the pecan topping over the top of the sweet potato mixture.

Step 7 -Bake in the oven until the pecans turn toasty-brown in color, for about 30 minutes.

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Step 8 -Serve warm!