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How to Make Sweet Potato Casserole

The sweet potatoes could steal the show at Thanksgiving dinner this year thanks to this classic, crowd-pleasing casserole recipe.

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Sweet Potato Casserole Vegetable Casserole Casserole How To Sweet Potato Thanksgiving Side Dishes Side Dish Thanksgiving Recipes for a Crowd

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

A Quintessential Thanksgiving Side

A Thanksgiving spread simply isn't complete without sweet potatoes in some shape or form. If you're looking for a way to work this autumn staple into your holiday meal, why not keep things simple with a classic sweet potato casserole? The combination of brown sugar, butter and fall spices is sure to make this recipe a mainstay year after year.

Get the Recipe: Sweet Potato Casserole

Gather the Ingredients

Not only is this recipe easy in terms of preparation, but the ingredients run-down consists of all pantry-ready items. In addition to sweet potatoes, you'll need eggs, unsalted butter, brown sugar, chopped pecans and a variety of spices such as cinnamon, ginger and nutmeg. While you're assembling the ingredients, remember to preheat the oven to 400 degrees F.

Pierce the Potatoes with a Fork

While you're waiting for the oven to finish preheating, place the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake the spuds for 45 to 50 minutes, or until tender, then set them aside to cool.

Scoop Out the Filling

While the sweet potatoes are cooling off, turn the oven down to 350 degrees F. Once the potatoes are cool enough to handle, scoop the filling out of their skins and into a medium bowl (you can toss out the empty skins).

Season and Whisk

Mash the potatoes to smooth out any large lumps, then add the eggs, butter, brown sugar and spices, whisking until smooth. 

Bake

Pour the mixture into a buttered 8-by-8-inch casserole dish and sprinkle the top with the pecans. Bake the casserole until puffed, for about 30 minutes, and serve immediately—this dish is best enjoyed hot out of the oven!

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