Happy Thanksgiving!
Thanksgiving is tomorrow and I’m so ready to dig in to some classic Thanksgiving foods! Last week, I posted a killer Stuffing Recipe, so definitely check that out if you haven’t already. This week, I’m comin’ to ya with another Thanksgiving classic: a Sweet Potato Casserole!
A Sweet Potato Casserole is always on my Thanksgiving table and it’s a winner for sure! I mean, it’s basically dessert for dinner! Every year I switch between topping it with marshmallows, a crumble, or half of each. Crumble topping is one of my weaknesses, so it won the competition this year!
This will be my first Thanksgiving away from home, so I’m interested to see how it’ll feel. Usually, my family will host Thanksgiving and I’ll cook the majority of the food. All of my family members will come over so there’s usually a big crowd of people, but with COVID, it’ll definitely be much different this year. While it’s kind of great to not have the stress and pressure of cooking delicious food for a large crowd, part of me misses it as well as being able to catch up with all of my family. Nonetheless, we gotta do what we gotta do to stay safe and make progress.
So give this Sweet Potato Casserole a try this Thanksgiving and let me know what you think! I’m so so thankful for all of you who have stuck around and those who are just joining! Your support and love mean the world to me and I’d be lost without you! With that being said, though Thanksgiving may be a little different for you and your family this year, I hope you’re able to make the best of it and have a fantastic Thanksgiving!! I’m sending virtual hugs and kissed to you all!
Sweet Potato Casserole
Ingredients
For the Oat Crumble Topping
- 1 cup Old Fashioned Oats
- ½ cup Brown Sugar
- ½ cup All Purpose Flour
- ½ tsp Ground Cinnamon
- ¼ tsp Kosher Salt
- 6 tbsp Cold Unsalted Butter (diced)
For the Sweet Potato Casserole
- 6 Medium to Large Sweet Potatoes
- 1 ¼ cup Half and Half
- ½ cup Maple Syrup
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 ½ tsp Ground Cinnamon
- ½ tsp Kosher Salt
- ½ cup Unsalted Butter (melted)
Instructions
For the Oat Crumble Topping
- Add the oats, brown sugar, flour, and cinnamon to a medium sized bowl. Mix the ingredients together until everything is evenly distributed. Add in the butter and use your fingertips to work the butter into the dry ingredients until you form pea sized clumps. Place the bowl in the fridge until ready to use.
For the Sweet Potato Casserole
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Use a fork to pierce the outside of the sweet potatoes a few times all around. Place the sweet potatoes onto the baking sheet and bake them for about 60-80 minutes until they are tender. Cooking time will vary depending on the sizes of your sweet potatoes.
- When the sweet potatoes have finished cooking, slice them in half, lengthwise, and allow them to cool to a temperature at which you can handle them.
- Preheat the oven to 350˚F. Grease the bottom and sides of a 9×13 inch casserole pan with additional butter. Set it aside for later.
- Peel the skin off of the potatoes and transfer the flesh to a large bowl. Use a fork or masher to mash the sweet potatoes. Then mix in the melted butter.
- In a separate bowl, whisk the half and half, maple syrup, eggs, vanilla extract, cinnamon and salt together until well blended. Pour this mixture into the bowl of mashed sweet potatoes and gently mix everything together until combined.
- Transfer the mashed sweet potato into the prepared casserole pan and smooth it out into an even layer. Top the casserole with the crumble topping then bake it in the oven for about 30-35 minutes until the crumble is golden brown and the casserole is set. Enjoy!
