Thanksgiving is a fond family memory for me. My mom and dad would spend the entire day (and sometimes the day before) baking pies and cooking the meal.

We would always have the same menu. A large juicy turkey with flavorful gravy and delicious stuffing. My mom would make several different types of herb bread a few days before and the house would always smell wonderful! It was my sisters and mine task to rip up the bread so it was ready to be made into stuffing. I’m pretty sure my mom would always make an extra loaf for us to rip since we would eat every other piece. We also had a nutty cranberry casserole topped with cream cheese, green beans and of course sweet potato casserole. I eventually want to share all these recipes with you but for this year I’m sharing one of my favorite dishes and what I believe is the best sweet potato casserole!

A crunchy pecan crust crumbled over a light souffle-like sweet potato mash. I actually make this delicious Thanksgiving side dish every few months. It’s too good to only make once a year!

It’s actually not that difficult to make either. If you know Thanksgiving day will be crazy, make this dish the night before and refrigerate till you are ready to put it in the oven.

Now, my mother will hunt me down if I don’t tell you a very special key to a great sweet potato casserole: FRESH sweet potatoes.

That’s right, the ones you buy in the produce section. Do not use canned sweet potatoes.

Simply, peel the skin off the sweet potatoes (or yams), dice and then place in a pot with water covering the majority of them. Boil for about 15-20 minutes (check often to make sure the water isn’t running too low and poke with a fork when you get close to 15 minutes). Sweet potatoes will be soft but not completely mushy. Your fork should easily be able to come in and out of the biggest chunks in the pot.

Drain the water from the sweet potatoes. Place in a kitchen aid or bowl to use a hand blender. Blend the sweet potatoes, butter, eggs, vanilla and milk together.

In a separate bowl, mix 4 tablespoons of butter at room temperature with brown sugar, flour and pecans. It won’t seem like enough butter at first but just keep on stirring and pushing the yumminess together and it will eventually look like a solid crumble topping.

Get an 8×8 casserole dish ( you can grease with coconut oil if your wants wants to). Then pour in the fluffy sweet potatoes and then crumble the buttery topping evenly over it.

Bake in the oven at 400F for 25 to 30 minutes. The top should be golden brown when you take it out. It won’t be crunchy yet though. You need to let the sweet potato casserole sit for 5-10 minutes before serving.

Sweet Potato Casserole Recipe

Ingredients:
-2 large sweet potatoes, skinned and cubed
-1/2 cup milk
-4 eggs
-10 tablespoons unsalted butter, softened
-1 tablespoon vanilla
-1/2 cup self-rising flour
-1 cup pecans, chopped
-1 cup brown sugar

Directions:
Prehat the oven for 400F.

Bring to a boil about 4 cups of water while you skin and chop the sweet potatoes. Then add the sweet potatoes to the pot and cover. Turn down to a soft boil and cook for about 15 minutes or until soft.

Meanwhile, combine the flour, brown sugar and 5 tablespoons of butter. Mix well until all butter is evenly distributed. Add in chopped pecans and stir till combined. Set aside.

In a metal bowl, crack the eggs and whisk. Then add the milk, vanilla and sweet potatoes.Blend together and then add the softened (or melted) butter. Blend with Kitchen-Aid or hand mixer till well combined and no clumps.

Add the sweet potato mixture to an 8×8 casserole dish and smooth it out then add the brown sugar and pecan crumble topping evenly over the dish.

Bake in the oven for 25 to 30 minutes. Let sit for 5 minutes before serving.

Enjoy and don’t forget to be thankful!!