Sweet Potato Casserole

Welcome back to QCK!

This week is all about Quarter Cup Thanksgiving and how those of us with tiny kitchens can still host a successful Thanksgiving dinner.

My favorite Thanksgiving side dish is sweet potato casserole, I always look forward to it, but it’s so sugary and sweet that I really only have it once a year, and that’s fine with me.

My recipe for sweet potato casserole is super simple but extra delicious, some classics just don’t need to be messed with, and this is one.

Do you have your sweet potatoes with or without marshmallows? Marshmallows are a big no from me, but some people love them! Let me know in the comments.

Prep: 30 minOven Time: 1hr 15 min
Difficulty: EasyServings: 5

For the Sweet Potatoes

  • 2 large Sweet Potatoes
  • 5 TBSP Unsalted Butter
  • 1/3 C Heavy Cream
  • 1/2 C Brown Sugar
  • 2 tsp Salt

For the Topping

  • 1/4 C Flour
  • 1/2 C Brown Sugar
  • 1 C Oatmeal
  • 1 C Crushed Pecans
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 C (1 stick) Unsalted Butter
  1. Preheat oven to 425°F
  2. Using a fork, poke a few holes in each of the sweet potatoes, wrap in tin foil and bake for an hour or until soft all the way through.
  3. While the potatoes are still somewhat hot, remove the skin and place in a medium mixing bowl.
  4. Reduce oven temp to 400°F
  5. Add butter, heavy cream, salt and sugar. Mash and mix well.
  6. Pour into a greased 9×9 baking dish.
  7. In a medium sized bowl, combine flour, brown sugar, oats, pecans, cinnamon and salt.
  8. Add in room temperature butter cut into chunks and use your hands to make a crumble texture.
  9. Place the crumble on top of the sweet potatoes.
  10. Bake for 15 minutes.

I hope you enjoyed this recipe! For more Thanksgiving recipes check out my Quarter Cup Thanksgiving !

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