Hands down a MUST-HAVE
Sweet Potato Casserole is a must-have, must-make side dish for me at the holidays. I’ve mentioned this before but I would be totally happy with a bunch of side dishes for holiday meals. They really are my favorite part. It’s just not a meal without my favorite sweet potato casserole. I do a ton of cooking on Thanksgiving and over the years, I have learned ways to make my recipes not only easier to whip up but still have that same great taste I love.
Here’s my secret
I use canned sweet potatoes or yams and I make this whole thing the night before, pop it into the refrigerator and it’s ready to bake the next day. Boom. The pecan praline topping on this is my favorite but I will never turn down a good ole marshmallow topping either. Any leftovers of this reheat really well too. And there ain’t nothing like Thanksgiving leftovers, right?
Gotta have the right eggs
And, of course, I am using my favorite Eggland’s Best eggs. I swear they make baked goods taste better! Plus, you are putting goodness and nutrition into your casserole on a day when all most folks are thinking about is indulgence. So why not make your favorites but add in some healthy benefits? Eggland’s Best eggs are chockfull of Omega 3’s, Vitamin D, Vitamin E, protein and folate (and more – read all about them HERE).
Plus, I am super proud to say they are amazing supporters of the Susan G. Komen foundation’s mission to save lives. You’ll notice pink ribbons stamped on the Eggland’s Best eggs in my photos below. I know we all probably know someone who has been affected by breast cancer. So this Thanksgiving, I’ll be giving thanks for this yummy meal but I’ll also be giving thanks to have those special people still in my life and remember those that have been lost but are still so loved.
One more tip
If you make deviled eggs like I do for the holidays – you gotta get Eggland’s Best Hard-Cooked Peeled Eggs. They are my secret weapon. They have done all the work and because they are Eggland’s Best eggs, they still have that great taste and nutrition. And it makes my life a WHOLE lot easier. You can find them near where the fresh eggs are sold in your grocery store.
1 large (29 oz.) can sweet potatoes (or yams), drained
½ cup salted butter, melted
⅓ cup milk
¾ cup sugar
1 tsp. vanilla extract
2 Eggland’s Best eggs, beaten
Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
Sprinkle crumbles over sweet potato mixture.
Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for about 15-20 minutes before serving. This is important as the casserole will set-up as it cools.
This is a sponsored conversation written by me on behalf of Eggland’s Best eggs. The opinions and texts are all mine.
- 1 29 oz can sweet potatoes drained
- ½ cup salted butter melted
- ⅓ cup milk
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 Eggland’s Best eggs beaten
- For the topping:
- 5 tbsp salted butter melted
- ⅔ cup brown sugar
- ⅔ cup flour
- 1 cup chopped pecans
- Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
- Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
- In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
- Sprinkle crumbles over sweet potato mixture.
Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.