Sweet Potato Casserole
This dish is a Thanksgiving and holiday favorite, BUT, pair it with a fresh Brussels Sprout Apple Salad or some simple roasted chicken thighs, and you have yourself a festive weeknight meal! Weeknight tip: pop the sweet potatoes in the oven while you’re getting ready in the morning and store them in the fridge so that it comes together more quickly in the evening.
Sweet Potato Casserole
Serves 6
Ingredients
- 3 very large sweet potatoes, cooked and cooled, skins removed
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 c. orange juice
- 6 tbsp butter, softened, divided
- 1/2 c. light brown sugar, divided
- 3/4 c. pecan halves, chopped
- 1/4 c. rolled oats
Instructions
- Preheat oven to 350F
- Add sweet potatoes to a mixing bowl and mix well until smooth.
- Add next five ingredients plus 3 tbsp butter and 1/4 c. brown sugar. Mix well to combine.
- Add mixture to greased 9x13 baking pan.
- In a separate bowl, combine remaining 3 tbsp butter, 1/4 c. brown sugar, chopped pecan halves and rolled oats. Mix well.
- Sprinkle nut mixture evenly over sweet potatoes.
- Bake for 30 to 35 minutes, until edges have fluffed a bit and nuts are browned.
