Sweet Potato Casserole

November 20, 2012

Second only to stuffing, my Aunt Mary’s recipe for sweet potato casserole tops my list of favorite Thanksgiving foods. Unlike the typical sweet potato casseroles covered in gooey marshmallows, pineapple keeps this dish from simple cloying sweetness (although with the amount of butter and half-and-half, it’s not really intended to be a super-healthy alternative to other recipes). The topping of pecans and brown sugar adds a nice crunch, and you know how I love texture variety. :)

I made this on Saturday for the annual Friends Thanksgiving party generously hosted by my good friends from pharmacy school, and I wanted to make sure to share the recipe before Thanksgiving is fully upon us! We’re visiting my family in New Jersey later this week, and I know this will be on the menu there as well. I don’t think I could ever get sick of it! Try it – you’ll be adding it to your “must-make-again” list in no time. :)

Sweet potato casserole

Serves 6-8



  • 6  large sweet potatoes
  • 1/2  teaspoon salt
  • 1/3  cup packed light brown sugar
  • 2  large eggs
  • 1  teaspoon vanilla
  • 1/2  cup half-and-half
  • 1/4  cup (½ stick) unsalted butter, melted
  • 1  8-ounce can crushed pineapple, drained


  • 1/2  cup packed light brown sugar
  • 2  tablespoons flour
  • 3  tablespoons unsalted butter
  • 1  cup chopped pecans


  1. Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch baking dish or 3-quart casserole dish.
  2. Place potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until potatoes are very tender when pierced with a fork, 30-45 minutes.
  3. Meanwhile, make the topping: Combine brown sugar and flour in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. Set aside.
  4. When potatoes are done, remove from water, let cool slightly, and peel. Place peeled potatoes in a large bowl and beat with an electric mixer on low until mashed. Add salt, brown sugar, eggs, vanilla, half-and-half, melted butter, and pineapple. Beat at medium speed until smooth.
  5. Transfer to prepared baking dish and sprinkle topping over casserole. Bake uncovered until casserole is bubbling around edges and topping is browned, about 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: