If you are looking for an easy side dish for your Thanksgiving gathering, I’ve got just the casserole for you.
I know that I may be in the minority, but I’ve never been a fan of the marshmallow-topped concoctions or those syrupy, too-sweet bakes. That’s why I never really ate sweet potatoes until well into adulthood. I tweaked my mom’s recipe until I not only had a great side dish, but also look forward to it every year.
This recipe has citrus zest to brighten up the potatoes, and a spiced pecan topping to bring texture and crunch. Best of all? You can make it ahead and just pop it in the oven while the turkey rests.
The Best Sweet Potato Casserole
- 3 29-ounce cans sweet potatoes, drained
- 1/2 tablespoon freshly grated nutmeg
- 2-1/4 teaspoons salt
- 3/8 teaspoon ground cloves
- 3/4 cup sugar granulated sugar
- 3 tablespoons orange zest
- 1 tablespoons lemon zest
- 3 tablespoons butter melted
- 3 eggs
- 3/4 cup heavy cream
- additional butter for greasing casserole
- 1-1/2 cups chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 1/4 cup brown sugar
- 3 tablespoons melted butter
- Preheat oven to 350 degrees. Place sweet potatoes into a large mixing bowl. Add remaining casserole ingredients. Using an electric hand mixer, beat mixture until fluffy.
- Pour into a buttered 9x13casserole, spreading mixture evenly.
- Bake casserole at 350 degrees for 30 minutes. Remove casserole from oven, top with pecan mixture, and bake an additional 10 minutes.
- In a medium mixing bowl, add brown sugar and all seasonings to melted butter, stirring to incorporate. Stir in pecans until they are well coated. Top casserole with pecan mixture in last 10 minutes of baking.