This weekend in Canada we will be celebrating our thanksgiving, a time to reflect on all things we are grateful for. There is so much to be thankful for like our family, our health and obviously food on our table. Many people will struggle to get dinner on the table this weekend, so it’s my priority to not only make tasty food for my family but to thank God that’s something we don’t have to worry about. Today I’m sharing with you a recipe I learned from my mother in law which reminds me of fall, since we often enjoy it around this time of the year. This sweet potato casserole is finished with a streusel on top for extra sweetness and topped with pecans. It makes for an excellent side dish for thanksgiving.
This casserole is one I often share with friends and family because it is very well liked at our table. Even the little ones at home will enjoy this dish. If you’re attending a thanksgiving pot luck this weekend (or at the time of your thanksgiving), it is easy to prepare ahead of time and bring along with you. I really hope you get the chance to try it, as it really makes my thanksgiving special, and know it will for you too!
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- 4 large sweet potatoes, baked and cooled
- 2 eggs
- ½ tsp salt
- 4 tbs melted butter
- 1 tsp vanilla
- ¼ cup brown sugar
- ½ cup milk
- FOR THE STREUSEL:
- ¼ cup brown sugar
- ¼ cup flour
- 4 tbs butter, softened
- 1 cup chopped or halved pecans (optional)
- Preheat oven to 350 degrees. Meanwhile scrape the insides of the baked sweet potatoes from the skins and add to a large bowl. Add the eggs, salt, 4 tablespoons melted butter, vanilla, ¼ cup brown sugar, and milk and mash together.
- In a 9x9 baking dish spread the sweet potato mixture evenly.
- Make the streusel by kneading all the ingredients, except the pecans, then evenly spread on top of the sweet potato mixture. Top with pecans if desired. Bake for 30 minutes, uncovered. Enjoy!