I cannot be the only one who looks forward to Thanksgiving, am I?
The food, the family, the drinks (not this year) … the FOOD. Maybe it’s because my family really hits it out of the park? The side dishes are always delicious and leave you going back for seconds. I have had a huge hankering for thanksgiving themed food these past few weeks, I was trying my best to be patient and hold out until the big day but I just could not help myself!
I love sweet potatoes – we eat them at least once a week in this house. And when that warm bubbly sweet potato casserole lands on the thanksgiving spread I am sure to take more than my fair share. I wanted to switch it up and make one with a crunchy topping, not your standard marshmallow (I do not like that kind) — and I whipped up a pecan streusel topping that adds the most amazing nutty + sweet addition to this already delicious dish!
I had a major prego – moment picking up the ingredients for this dish. Damn pecans do it to me every time. My grandpa LOVED these pecan cookies I made — I would whip up a batch frequently and drop them off to him. He would tell my mom how they helped him sleep easier, which just warmed my heart and made me laugh, I told him it was all the butter. I had to shake it together in the middle of heinens while holding my container of pecans, to others, looking like a nut case. (pun totally intended)
What I love most about this dish is that you can make the base the day before, keep it in the fridge. Whip up the pecan streusel before you’re ready to bake it. Making entertaining super easy, and one less thing you have to make the big day. Dan and I ate these for days following …. literally, a plate full for lunch. Oh so satisfying, you have no idea.
- 12 sweet potatoes
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup half and half
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- tsp salt, bit of pepper
- PECAN STREUSEL::
- 5 Tbsp melted butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 cup chopped pecans
- Preheat your oven to 375* Wash and dry your sweet potatoes, placing them on a baking sheet – poke a few holes with a fork in them. Rub with EVOO and bake for 50-60 minutes, until tender. I turned off our oven at 50 minutes, and kept them in for an additional 15 to relish in that warmth.
- Let them cool —
- Scoop out the inside of each of the 12 potatoes, placing them inside a large bowl.
- Add the eggs, butter, milk, brown sugar, salt and pepper and cinnamon.
- With a handheld mixer, whip them up until light and fluffy.
- Pour into a 9×13 pan. At this point, you can make the Streusel if you are baking right away. Or cover the dish and put it in the fridge for the next day.
- TO MAKE THE PECAN STREUSEL::
- Combine all of the ingredients together, mix until it resembles wet sand. Pour onto your sweet potatoes.
- WHEN READY TO BAKE:: Bake at 400* for 30-40 minutes, until the streusel turns a nice golden brown and the filling is bubbly.
This side dish will make the perfect pair next to your roasted turkey and stuffing – make it, and your guests will be asking for the recipe before you can serve them dessert!
Grandpa really did love your (sleepy time) cookies!:). What a sweet memory of him??. Your new sweet potatoes will surely be a new Thanksgiving tradition! Here’s to pecans and family!:)
Love, Mom
Oh he sure did, Mom! Maybe it was the price of the pecans too that made me tear up?? 🙂