This isn’t your ordinary holiday side dish. The Best Ever Sweet Potato Casserole has a secret ingredient that is unexpected, and you’re gonna love it!
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Thanksgiving and Christmas just aren’t the same without some form of sweet potato casserole.
There are so many variations floating around from a nut crumble topping to marshmallows.
When marshmallows are on top, people like to call it sweet potato souffle. But the thing is, the inside is all the same. So in my eyes, it’s still a sweet potato casserole.
10 years ago I always added chopped pecans to my topping, but when Kelsie was diagnosed with an allergy to tree nuts, I had to put a halt to it.
But, when done right, the nuts in my topping today, aren’t even missed.
This topping reminds me of a sugar cookie, just not quite as sweet. It’s a topping that I use on my crumbles and crisps as well.
But the topping is not my secret ingredient in the best ever sweet potato casserole….pumpkin is!
Yep, pumpkin is my secret ingredient with for this easy sweet potato casserole. I was making my classic sweet potato casserole to share with y’all, and a couple of the sweet potatoes I bought, from Walmart grocery pick up, had some bad spots.
Since I couldn’t use a couple, I was short. I quickly remembered that I had made a pumpkin crumble casserole years ago, and it was delicious.
I decided to make up with what I needed in sweet potato with pumpkin.
It was the best decision ever. I will never make sweet potato casserole the old way again. Long gone are my mother’s southern sweet potato casserole.
This is the perfect side dish for a holiday gathering. A perfect side dish for Thanksgiving. Because it goes so well with turkey.
It’s also a perfect side dish for Christmas, because it goes perfectly with ham.
How do I prepare my sweet potatoes for the best ever sweet potato casserole?
I prefer baking mine. I just poke holes all over, and place directly on the racks in a 425 degree oven, for 45 to 50 minutes.
You can boil them. Just peel, cut into rather uniform size cubes, and boil until fork tender. Drain well.
Should I use canned pumpkin or fresh?
I like using canned. Fresh pumpkin is great, but to me it lends a texture that I don’t really enjoy.
How can I change up the topping?
If you don’t have a nut allergy in your family, by all means, add 1/4 cup chopped pecans.
Prefer a marshmallow topping? Go for it. Like I mentioned before, the topping isn’t the secret ingredient.
Can I make this ahead of time?
Yes! You can mix it all up, except for the topping. Cover with press and seal wrap. Refrigerate until ready to bake.
Remove 30 minutes prior to baking, prepare topping, and bake according to directions.
Here are some more holiday recipes that you may be interested in:
- The Best Baked White Macaroni and Cheese
- The Best Southern Cornbread
- Brussels Sprouts Salad with Apple, Bacon, Cranberries & a Citrus Dressing
- Simple Southern Collard Greens
- 2 cups mashed sweet potatoes
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup butter, room temperature
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 stick butter room temperature
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Grease a 2 quart baking dish, and set aside.
- In a bowl attached to a stand mixer, mix together the mashed sweet potatoes, pumpkin, and butter until combined.
- Add the sugar, eggs, milk and vanilla extract. Beat until combined.
- Pour into prepared baking dish.
- Prepare the topping by mixing together with a fork or pastry cutter the brown sugar, flour, butter and salt. You're looking for a wet sandy texture.
- Drop small pieces all over the top of the sweet potato pumpkin mix.
- Bake for 30 to 40 minutes until top is golden brown.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 352 Total Fat: 23g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 104mg Sodium: 276mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 4g