Turkey Day is fast approaching, and the holidays seem to be sneaking up on us. I can’t wait to fill my plate with stuffing and hit the Black Friday sales, but it’s hard to believe Thanksgiving is just days away! And from there everything fast-forwards straight to Christmas.
I don’t know about you, but life can get a bit overwhelming in the midst of all the holiday chaos. Between work, laundry, holiday parties, and the rest of the little things that fill up the calendar fast, it can be hard to find the time to plan a fantastic Thanksgiving meal – or any meal at all.
Anyone with me?
If you’re stuck on what to serve for a Thanksgiving side dish, I’m here to help! Might I suggest my favorite – and, naturally, sugary – side dish?
The classic sweet potato casserole is just that: sweet. It’s topped with a generous brown sugar streusel, filled with and practically oozing with butter.
This, unfortunately, is not health food. It is packed with potassium, but that’s about it. But for a holiday? This is one special dish that you can enjoy once a year with a satisfied smile. I look forward to it every year.
Better yet, it feeds an army. I have a huge family, and even after everyone takes a scoop at Thanksgiving, there are still usually a few spoonfuls left.
This sweet potato casserole is ideal for a large-batch side dish that doesn’t take too much time to prepare. I know some people shudder at the phrase “canned sweet potatoes,” but in this recipe I love them! Most likely because they taste like brown sugar. You’ll have to let me know if you share my sentiments! :)
Happy, happy Thanksgiving everyone! I’m thankful for each one of you that reads what I post here! May you be blessed with a full table, a full heart, and a full stomach this Turkey Day!
- 2 large cans sweet potatoes
- 1 can sweetened condensed milk
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup butter, melted
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/3 cup butter, melted
- 1 1/2 cups brown sugar
- 1 cup flour
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- In a large bowl, combine sweet potatoes, sweetened condensed milk, sugar, eggs, 1/2 cup butter, vanilla and salt. Using a hand mixer or blender, puree until smooth.
- Pour sweet potatoes into prepared pan. Set aside.
- In a medium bowl, combine 1/3 cup butter, brown sugar and flour. Mix with a fork until crumbly, adding extra flour or butter if necessary.
- Sprinkle crumb mixture evenly over sweet potatoes.
- Bake for 30-35 minutes or until lightly browned at the edges.
If you are a pecan person, add a cup of chopped nuts to the streusel mixture!
Total Fat: 7 g
Cholesterol: 48 mg
Sodium: 46 mg
Potassium: 67 mg
Total Carbs: 38 g
Protein: 2 g